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Mom’s rice hack! first soak for at least 1 hour, this helps it to cook faster. Rinse the rice until the water runs clear. now you just cook the rice like you cook pasta! in a medium pot, boil water, add salt — when it’s boiling add the rice. Cook until 85% done. Drain and cover to steam for 10 minutes, off the heat. Fluff before serving. Let cool.
Heat a medium pot over medium heat and add coconut oil.
When the oil shimmers, add the mustard seeds. When they sizzle, add curry leaves, ginger, and green chiles. When they crackle and smell fragrant add the spices - roast for a couple minutes, then toss in 2 ½ to 3 cups of the cooled, cooked rice.
Stir to combine on low heat. Squeeze fresh lemon juice on top and mix. fry cashews in coconut oil until they are golden brown. Garnish rice with cashews and chopped cilantro. Enjoy!