Side Dish: Thailand – ข้าวคั่วมะคาเดเมียมะพร้าวมะนาว ▶ Khao Kua Macadamia Maprao Manaw (Toasted Macadamia Coconut-Lime Rice)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 8 min

Cook 16 min

Additional 10 min

Total 34 min

Ingredients

1 cup (200 g) jasmine rice, rinsed until water runs clear
3 / 4 cup (180 ml) unsweetened coconut milk (full-fat)
3 / 4 cup (180 ml) water
1 / 2 tsp kosher salt (plus more to taste)
1 tsp finely grated lime zest
1 tbsp fresh lime juice
1 tbsp coconut oil (or neutral oil)
1 / 4 cup (30 g) macadamia nuts, roughly chopped
2 tbsp thinly sliced scallions (green parts)

Instructions

Toast the macadamias in a dry skillet over medium heat, stirring often, until golden and fragrant, 3–4 minutes. Transfer to a cutting board and roughly chop; set aside.
In a medium saucepan, combine the rinsed rice, coconut milk, water, salt, and coconut oil. Bring to a gentle simmer over medium heat.
Stir once, reduce heat to low, cover, and cook until liquid is absorbed and rice is tender, 12–15 minutes.
Remove from heat and let rest, covered, for 10 minutes to steam.
Fluff the rice with a fork, then fold in lime zest, lime juice, scallions, and half of the toasted macadamias. Taste and adjust salt if needed.
Transfer to a serving bowl and sprinkle with remaining macadamias. Serve alongside the tilapia to catch the pineapple salsa juices.