Heat 1 1/2 Tbsp oil in a large saucepan over medium-high heat. Add the rice and saute, stirring, about 2 min. Add the water and 2 tsp salt, and heat to boiling, stirring well. Cook, covered, over medium-low heat until the water is absorbed and the rice is tender, about 45 min.
Just before the rice is cooked heat the remaining 2 1/2 Tbsp oil in a small heavy skillet over low heat. Add the garlic and sauté gently until golden, about 3 min. Stir in the cashews and cook 1-2 min more. Sprinkle with a pinch of salt.
Pour the cashew, garlic, and oil mixture over the cooked rice. Toss with a fork and spoon into a serving dish.Servings: