Baked Almond Rice Casserole Recipe

Name: Baked Almond Rice Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Fusion
Ingredients: 1 pack (1 kg) 921 Everyday Long Grain Rice; 400 Ml Chaokoh Coconut Cream; 500 ml Conscious Food Cold Pressed Coconut Oil; 500 g Nutraj Chilean Walnuts /Akhrot Inshell; 70 g Namakwali Authentic Mix Seasoning Flavoured Salt; 1 pc (50 g) Everest Tasteeto Black Pepper | Grinder Cap Bottle

Fusion cuisine · 1030 calories

About this recipe

A delightful Jain-friendly baked rice dish with a creamy almond topping, perfect for a comforting dinner. This recipe avoids root vegetables and uses aromatic spices for a flavorful twist.

Ingredients

1 pack (1 kg) 921 Everyday Long Grain Rice
400 Ml Chaokoh Coconut Cream
500 ml Conscious Food Cold Pressed Coconut Oil
500 g Nutraj Chilean Walnuts /Akhrot Inshell
70 g Namakwali Authentic Mix Seasoning Flavoured Salt
1 pc (50 g) Everest Tasteeto Black Pepper | Grinder Cap Bottle

Instructions

1. Cook 1 1/2 cups of rice in a pot of boiling water until tender. Drain and set aside.
2. In a large mixing bowl, combine the cooked rice with 1 can of coconut cream, 1/2 cup of melted coconut oil, 1/4 teaspoon of, and salt and pepper to taste. Mix well.
3. Transfer the rice mixture to a greased baking dish and spread it evenly.
4. Toast 2 1/4 ounces of walnuts in a dry pan over medium heat until golden and fragrant. Sprinkle the toasted walnuts evenly over the rice mixture.
5. Bake the dish in a preheated oven at 350°F (175°C) for 30 minutes, or until the top is lightly golden and the dish is heated through.
6. Remove from the oven and let it cool for a few minutes before serving. Enjoy your Jain-friendly baked almond rice casserole!