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Asian Coconut Rice
June 07, 2007

I'll admit, when I first tasted this I was disappointed - it was very bland. I think it smelled so good while it was cooking (honestly, it smelled like I was baking coconut cookies) that the mild, subtle flavor was almost a let-down. HOWEVER, as stated in some of the other reviews, this is supposed to be a dish that compliments other Asian cuisine, and in that respect it is a 5-star recipe. Serve this with something spicy (I made it with Easy Chicken Satay and Baked Pork - minus the pork - Spring Rolls from this site) and it is perfection! My guests raved about the rice and I ended up appreciating it more when accompanied by something spicy. I used light coconut milk, and almost made a big mistake by bringing to a boil over HIGH heat (started to burn!) instead of medium heat, but caught it just in time. My rice cooked in about 10 minutes. Will definitely make this again.

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