Recipes from Cambodia: Bai Krob Chanti (Cinnamon Cashew Rice)

Recipes from Cambodia

Bai Krob Chanti (Cinnamon Cashew Rice)

Country: Cambodia
Course: Side
Makes: 4 servings


  • 1 cup uncooked Jasmine rice, rinsed and drained
  • 1 3/4 cup water
  • 1/2 cup roasted cashews
  • 1 tbsp butter
  • 1/2 tsp salt
  • Dash cinnamon


  1. 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.
  2. Add the butter, salt and cinnamon. Stir to combine and set aside.
  3. Put the cashews into a small, dry skillet. Keep stirring until they are hot or browning slightly (depending on your preference).
  4. Add the cashews to the rice and stir to combine.