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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.
tablespoon coconut oil (preferably unrefined)
medium shallots, halved and thinly sliced
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