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Caramelised Onion and Toasted Cashew Rice

Caramelised Onion and Toasted Cashew Rice

By OcadoLife
Published on 30 July 2026
“Rice is always a winner when you’re feeding a crowd,” says chef and author Marie Mitchell. This gluten-free Caramelised Onion and Toasted Cashew Rice, laced with sticky, golden onions and crunchy cashews, takes things up a notch. “I like to cook and cool the rice up to a day ahead, then finish it in a pan on the barbecue – it’s delicious when the grains catch slightly for a crispy rice effect,” says Marie. Enjoy this dish as part of Marie’s Caribbean barbecue menu – search online for her Allspice, Maple and Ginger Chicken.
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Time and servings

1 hrTotal time
6Servings
15 minsPrep time
45 minsCooking time

Ingredients

  • 450g basmati rice
  • ½ tsp ground coriander
  • 3 tbsp olive oil
  • 3 onions, thinly sliced
  • ½ tbsp cider vinegar
  • 1 tsp maple syrup
  • 100g cashews
  • 10g coriander

Method

  • Step 1

    Wash the rice 5 times; drain well. Place in a medium saucepan with 1 tsp sea salt, the ground coriander and 720ml water. Cover and cook on the kitchen hob over medium heat for 20 mins until all the liquid has been absorbed. Turn off the heat and leave covered for 10 mins. If cooking ahead, cool the rice quickly by spreading it out in a single layer, then store chilled in an airtight container for up to 24 hrs.

  • Step 2

    Heat 2 tbsp oil in a large robust frying pan placed on the barbecue (or hob) over medium heat. Add the onions with a good pinch of salt; cook for 10 mins, stirring now and then, until softened. Stir in the vinegar and maple syrup; continue cooking for 20 mins, stirring occasionally, until caramelised. Remove from the heat and set aside.

  • Step 3

    In a small dry pan on the hob, toast the cashews for a few mins over medium-low heat, stirring frequently, until golden. Tip onto a board to cool, then roughly chop.

  • Step 4

    Fold the rice into the onion pan with the remaining oil and return to the barbecue (or hob) over high heat, stirring occasionally, until piping hot and a little crispy. Take off the heat, scatter with the cashews, pick over the coriander, and serve.