Bai Krob Chanti (Cambodian Cashew Cinnamon Rice)
Bai Krob Chanti is the perfect accompaniment for a range of Cambodian dishes and with rice being a staple part of South Asian cuisine, it’s important to up your rice game and take them with a pinch of salt (literally).
We hope you enjoy this recipe just as much as we did (we served it with our Cambodian spicy “chicken” recipe).
Take a look at our vegan asian recipes page for more like this!
Bai Krob Chanti (Cambodian Rice)
Bai Krob Chanti is a traditional Cambodian rice dish that is popular alongside curries and stews. It contains nuts and is gluten-free.
- 1 cup jasmine rice
- 2 cups water
- 1/2 cup cashew nuts
- 1 tbsp dairy-free butter
- 1/2 tsp salt
- 1 pinch cinnamon
Start by rinsing your rice under the cold tap, this helps to get rid of any extra starch.
Add your rice and water to a pan and bring to a boil.
Once boiling, place a lid on the pan and simmer for exactly 18 minutes (for perfectly cooked rice!).
Once the 18 minutes are up, take the pan off the heat and leave the lid on for an additional 10 minutes (this is optional, but it does enhance the texture even more).
Whilst the rice is steaming, dry fry your cashews in a small pan until they begin to brown and become slightly fragrant.
Add the cashews, butter, salt and cinnamon and mix thoroughly. Serve up!