For the oven ...

Bring water to a boil in a small saucepan.  Add rice, reduce heat to low.  Cover and simmer 15 minutes.

Place cooked rice, 1 ½ tablespoons olive oil, sugar and yeast in a two-cup glass measuring cup.  Add enough warm water to measure 1 ½ cups. 

In a large bowl combine flour, cardamom and salt.  Combine rice and flour mixture; stir to incorporate.  When dough comes together, turn out onto a floured surface and knead dough about 2 minutes, or until smooth and elastic. 

Place dough back into bowl and rub with a little of the remaining olive oil.  Cover bowl and let rise in a warm place until double in size, about 1 hour.  Turn dough onto floured surface and sprinkle with nuts.  Knead dough again for 2 minutes, incorporating nuts.  Place dough in loaf pan and rub top with remaining olive oil.  Allow to rise again until doubled in size (about 30 minutes).

Preheat oven to 350° F. 

Place pan in oven and bake 20-25 minutes, until top is golden brown and crusty.  Remove from oven and let rest 5 minutes.  Remove from pan and cool on a wire rack.

For the bread machine ...

1. In a saucepan bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 15 minutes.

2. Place cooked rice, 2 tablespoons olive oil, sugar and yeast in a two-cup glass measuring cup.  Add enough warm water (105-115°F) to measure 1 ½ cups. 

3. Place rice-yeast mixture and all remaining ingredients except cashew nuts into bread machine.  Select regular cycle; press Start. Add nuts after first kneading, or when machine signals to add extras. Turn out of pan on cooling rack when done.