Preparation

• Melt the butter in a 6-quart Dutch oven over medium-high heat. Skim off the foam. As the butter begins to turn golden and smell nutty, reduce the heat to a simmer. Add the lemon juice slowly while stirring with a wooden spoon (it will bubble up).
• Add the onion and garlic and cook until fragrant, about 1 minute. Add the curry powder and stir until well combined, about 30 seconds. Add the mustard and ginger juice and stir for about 30 seconds. Stir in the plantains, jackfruit, coconut cream, and raisins.
• Add the broth, 1/2 Tbs. salt, and the chile. Bring to a boil and then reduce to a simmer. Add the rice, cover, and cook until the liquid is absorbed, 12 to 15 minutes. Turn off the heat and leave covered for an additional 10 minutes.
• Meanwhile, line a baking sheet with paper towels and set aside. Clip a deep-fry thermometer to the side of a heavy-duty 2-quart saucepan and heat the oil over medium-high heat to 350°F. Fry the wonton strips in small batches while stirring gently with a slotted spoon until the strips are golden brown, 20 to 30 seconds. Transfer the strips to the baking sheet and salt lightly while they are still warm.
• Uncover the rice and remove the piece of chile. Season to taste with salt and pepper, and gently fold with a wooden spoon until mixed. Transfer the rice to a platter, top with the cashews, cilantro, and wonton strips, and serve.