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COCONUT AND CASHEW NUT PILAF
(Serving Size 6)

Cooking Method
Boiling

INGREDIENTS
- Sunwhite Rice (medium grain) 1½ cups
- Coconut Milk (lite) 425 g
- Water 1½ cups
- Stoned Dates 8
- Royles Roasted Cashew Nuts 1 cup
- Lee Kum Kee Chili Garlic Sauce 3 tbsp
- Chili (for garnish)

INSTRUCTIONS
1. Wash rice until water runs clear.

2. Bring coconut milk and water to the boil. Add rice and cook for 15 to 20 minutes or until rice is cooked and liquid absorbed.

3. Cut dates into thin strips lengthwise. Mix dates, cashew nuts and Lee Kum Kee Chili Garlic Sauce through rice. Serve hot as an accompaniment, garnish with chili.

Recipe adapted from Lee Kum Kee - www.lkk.com

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