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 1/2 tablespoons olive oil, sugar and yeast in a two-cup glass measuring cup.
Add enough warm water to measure 1 1/2 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 In a saucepan bring water to a boil.
Add rice and stir. Reduce heat, cover and simmer for 15 minutes.
Place cooked rice, 2 tablespoons olive oil, sugar and yeast in a two-cup glass measuring cup.
Add enough warm water (105-115F) to measure 1 1/2 cups.
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.
