Zest and juice of a lime, + more lime for squeezing
Instructions
In a saucepan that has a lid, heat oil over medium heat. Add onion and cook, stirring, until tender but not browned.
Wash rice by rinsing well in a sieve, then add to the saucepan. Cook for 1-2 minutes, stirring to coat the grains of rice with oil and to prevent sticking.
Add the stock, water, quartered lime, garlic, ginger and salt. Turn heat up and bring to a simmer, then cover and turn the heat down to low. Cook for 15 minutes undisturbed, then turn the heat off and leave to sit for 10 minutes.
To serve, remove and discard the lime segments and slice of ginger. Gently fluff the rice and stir through the cashews, coriander, and zest and juice of a lime. Serve with extra lime segments for squeezing, if you like.
Notes
Nutrition information is based on four servings, but this recipe can easily serve six as a side dish.