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Milk Street Bowtie Coconut-Ginger Rice

Coconut-Ginger Rice

30 minutes

4 Servings

Jasmine rice steamed with shallots, ginger, lemon grass and coconut yields a richly aromatic side dish that's perfect with Southeast Asian mains. Rice cooked with all coconut milk was too rich and heavy. A combination of water and coconut milk made for light, fluffy grains. Using unrefined coconut oil reinforced the coconut flavor.

1 tablespoon coconut oil (preferably unrefined)
2 medium shallots, halved and thinly sliced
1 1-inch piece fresh ginger, peeled, sliced into thirds and lightly bruised
1 lemon grass stalk, trimmed to the lower 8 inches, lightly bruised
1 1/2 cups jasmine rice, rinsed and drained
1 1/2 cups water
1/2 cup coconut milk
1 teaspoon kosher salt
Ingredients
  • 1

    tablespoon coconut oil (preferably unrefined)

  • 2

    medium shallots, halved and thinly sliced

  • 1

    1-inch piece fresh ginger, peeled, sliced into thirds and lightly bruised

  • 1

    lemon grass stalk, trimmed to the lower 8 inches, lightly bruised

  • cups jasmine rice, rinsed and drained

  • cups water

  • ½

    cup coconut milk

  • 1

    teaspoon kosher salt

Directions
AUGUST 2019
CHRISTOPHER KIMBALL FOR KUHN RIKON COLLECTION

This month’s prize package includes a collection of Christopher Kimball for Kuhn Rikon cookware, including the Christopher Kimball for Kuhn Rikon Collection Wok Skillet, Tongs, Traverse Whisk, Softedge Quick Turn Spatula, Serrated Pocket Peeler, Spider Skimmer, All-Purpose Kitchen Grater, Ratchet Grinder, Storage Jars, Everything Ladle, Pop-Up Steamer Basket, and Duromatic Pressure Cooker.

$488 VALUE

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