Ingredients

• 2 cup jasmine rice
• 3 cup vegetable broth
• 3 tablespoon unsalted butter
• 1 cup cashews, halved
• 1 teaspoon kosher salt
• 0.5 teaspoon white pepper
• 4 scallions, sliced thin
• 1 lime, zested
• 1 tablespoon lime juice, fresh

Steps

1. Rinse jasmine rice under cold running water in a fine-mesh sieve, gently stirring with your fingers until the water runs clear; this removes excess starch and ensures fluffy grains.
2. Heat 2 tablespoons of butter in a medium saucepan over medium heat until foaming.
3. Add the rinsed rice to the butter and stir constantly for 2 minutes to lightly toast the grains.
4. Pour in the vegetable broth, sprinkle with salt and white pepper, and stir once to combine.
5. Bring the broth to a boil over high heat, then reduce heat to low, cover with a lid, and simmer for 15 minutes without lifting the lid.
6. While the rice cooks, heat the remaining 1 tablespoon of butter in a small skillet over medium heat.
7. Add the halved cashews and toast, stirring frequently, for 3 to 4 minutes until golden brown and fragrant.
8. Transfer the toasted cashews to a small plate and set aside.
9. When the rice is finished (all liquid absorbed and grains tender), remove from heat and let it rest, covered, for 2 minutes.
10. Fluff the rice with a fork, breaking up any clumps, and stir in the lime juice.
11. Transfer the rice to a serving bowl and top with the toasted cashews, sliced scallions, and lime zest just before serving.