This refried sticky cashew rice is fragrant with ginger, garlic and mustard seeds, with Indian inspired masala laced cashews in a sticky honey glaze. It’s just the thing to make with any left over rice you might have.

What I love about this recipe is it’s interesting enough to pair with some roast chicken, and delicate enough to pair with a something bolder. I recently served it up with the dukkah crusted chicken breast that I posted earlier this week.

As I mentioned in my video, using leftover rice is not only economical, but it’s also healthier for you. When cooked riced is cooled in the fridge overnight, the starches become resistant. What that means is the glycemic load is much lower, and isn’t going to spike blood sugar the way fresh hot rice would. This is wonderful for your gut and your digestion.

So never shy away from making large batches of rice. Or any other starch, such as pasta or potatoes. They also develop resistant starch when cooled. Some even better news is you don’t have to eat it cold to get the benefits. Reheating the cooled rice (or pasta, etc) does not undo the resistant starch.

Now add to that the ginger, garlic, and garam masala and you have a super gut friendly dish.

Keeping a batch of this rice in the fridge was a lifesaver. It’s even pretty great for breakfast with an egg or two on top. Refried rice for the win!

Sticky Cashew Rice

Gail Watson This refried sticky cashew rice is fragrant with ginger, garlic and mustard seeds, with Indian inspired masala laced cashews in a sticky honey glaze. It’s just the thing to make… Recipe index rice, indian food, guy friendly, resistant starch, picnic food, lunchbox friendly European Print This

Serves: 4

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 4 cup precooked and cooled brown rice
• 1 red onion, minced
• 2 Tbs coconut oil
• 2 cloves garlic, minced
• 1" fresh ginger, grated
• 1 Tbs black mustard seeds
• salt and pepper to taste
• small handful whole cashews, raw
• 2 Tbs honey
• 1 tsp garam masala powder
• 1 lime

Instructions

In a large saute pan over medium high heat, melt the coconut oil. Add the red onion and saute 2 minutes. Then add the garlic and ginger. Saute until the onions are soft but not browned and the dish is fragrant. Add the mustard seeds and saute one more minute. Transfer the rice to a serving dish.

In a separate small pan, Dry toast the cashew for 2-3 minutes, stirring often so as not to burn them. Pour over the honey and give them a toss. Then sprinkle the garam masala and toss until the honey thickens- only 1-2 minutes more. Then pour the cashews over the rice.

Finish with some lime zest and a good squeeze of lime juice.

 

Notes

This is also great with riced cauliflower.