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Coconut Rice
- Makes
4
servings - Difficulty
Easy
- Ready in
30 min
By Mark Bittman
Published 2005
I call this Caribbean because that’s where I first had it, but not surprisingly it’s a staple in much of Southeast Asia as well. Great with jasmine rice, it’s perfectly fine with any other short- or long-grain rice and can be varied in many ways. If you like, garnish with some chopped cashews or peanuts.
I love this with spicy stews.
Ingredients
Method
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