We’ve had some incredible West Indian food on some of the cruises we’ve taken, and this is our nod to those island flavors. Adventurous kids will like this slightly sweet, creamy, nutty rice. You should also try it with Broiled Tuna with Pineapple-Chipotle Salsa (page 57) and Spicy Honey Chicken Salad over Spinach (page 150).

　　

Ingredients

serves 6

　　1 tablespoon olive oil

　　1 1/2 cups uncooked long-grain rice

　　One 14-ounce can coconut milk

　　1/3 cup freshly squeezed orange juice

　　1 teaspoon salt

　　1 seedless orange

　　3/4 cup chopped salted roasted cashews

　　

Step 1

Heat the olive oil in a large saucepan over medium-high heat. Add the rice and stir to coat with the oil. Add the coconut milk, orange juice, 1/3 cup of water, and salt and bring to a boil. Cover and reduce the heat to low. Simmer for about 20 minutes, or until all the liquid is absorbed.

　　

Step 2

Remove the rice from the heat and fluff with a fork. Place a clean, dry dish towel over the pan, cover with a lid, and let the rice steam for 5 minutes.

　　

Step 3

Cut off the top and bottom of the orange, just exposing the flesh. With a sharp knife, follow the curve of the fruit to cut away the peel, completely removing the white pith. Slice out each segment of orange, cutting along the membranes. Cut each segment into thirds. Stir the orange pieces and cashews into the rice. Serve hot.

　　[The Deen Bros. Take It Easy](http://astore.amazon.com/epistore-20/detail/0345513266) by Jamie Deen, Bobby Deen, and Melissa Clark. Copyright © 2009 Jamie Deen, Bobby Deen, and Melissa Clark. Published by Random House Publishing Group. All Rights Reserved.Jamie and Bobby Deen grew up in Georgia—first in Albany and then in Savannah—and, like many Southerners, they have always considered cooking and food a big part of their lives. When their mother, Paula Deen, started a sandwich delivery business in 1989, the boys took charge of deliveries. As the business grew into The Lady restaurant, they continued to help. Then, in 1996, the trio opened The Lady & Sons Restaurant to resounding success. They haven't looked back since. They regularly appear on ABC's Good Morning America and had their own Food Network show, Road Tasted.Melissa Clark has written for The New York Times, Food & Wine, Travel & Leisure, and Real Simple and has collaborated on twenty-one books.