Rice Pilaf with Lime and Cashews

Finger Hot is the commercial name for this asian-type pepper that is actually very similar to fresh cayenne and can be used in any recipe to add heat without changing the flavor. It is a good chile to chop and use in stir fry.

They are thin-walled and measure about 1/2″ wide and 5″ to 8″ long. These chiles also dry very nicely.

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1 cup basmati rice
1-1/2 cups cold water
1 Tbsp. canola oil
1 tsp. black or yellow mustard seeds
2 Tbsp. coarsely chopped cashews
2-3 Tbsp. lime juice
2 Tbsp. finely chopped fresh cilantro
2-3 fresh finger-hot chiles, seeded and minced
1/4 tsp. turmeric
1/4 tsp. salt


Place the rice in a medium saucepan with enough water to cover by about 1″. Gently swish the grains in the pan with your fingertips until the water becomes cloudy; drain. Repeat 3 or 4 times, until the water remains almost clear. Cover with 1-1/2 cups cold water; let soak for 30 minutes.

Bring the rice and water to a boil over medium-high heat. Cook, uncovered, stirring occasionally, until most of the liquid evaporates from the surface, 4-6 minutes. Cover the pan and reduce the heat to the lowest setting; cook for 5 minutes. Remove the rice from the heat and let it sit undisturbed for 5 minutes.

Meanwhile, heat the oil in a small skillet over medium-high heat and add the mustard seeds. When the seeds begin to pop, cover the pan until the popping stops. Reduce the heat to medium and add the cashews and. Cook, stirring occasionally, until golden brown, 30 seconds to 1 minute. Remove the pan from the heat; add lime juice, cilantro (or kari leaves), chiles (or jalapeno), turmeric and salt. Add the mixture to the cooked rice and mix well.

Recipe from Eating Well Magazine.