Food recipes
Bai Krob Chanti (Cinnamon Cashew Rice) (Cambodia)
Bai Krob Chanti (Cinnamon Cashew Rice) (Cambodia) Ingredients: rice, white, long-grain, regular, unenriched, cooked without salt water, bottled, generic nuts, cashew nuts, raw butter, without salt salt, table spices,...
Bai Krob Chanti (Cinnamon Cashew Rice) (Cambodia)
Ingredients:
rice, white, long-grain, regular, unenriched, cooked without salt
water, bottled, generic
nuts, cashew nuts, raw
butter, without salt
salt, table
spices, cinnamon, ground
Directions:
Place the water in a pot and bring to a boil.
Add the rice, bring back to a boil then reduce heat, cover and simmer for 20 minutes or until all the liquid has been absorbed.
Add the butter, salt and cinnamon.
Stir to combine and set aside.
Put the cashews into a small, dry skillet.
Keep stirring until they are hot or browning slightly (depending on your preference).
Add the cashews to the rice and stir to combine.
Ingredients:
rice, white, long-grain, regular, unenriched, cooked without salt
water, bottled, generic
nuts, cashew nuts, raw
butter, without salt
salt, table
spices, cinnamon, ground
Directions:
Place the water in a pot and bring to a boil.
Add the rice, bring back to a boil then reduce heat, cover and simmer for 20 minutes or until all the liquid has been absorbed.
Add the butter, salt and cinnamon.
Stir to combine and set aside.
Put the cashews into a small, dry skillet.
Keep stirring until they are hot or browning slightly (depending on your preference).
Add the cashews to the rice and stir to combine.