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Rice cooked with half coconut milk — a fragrant staple essential to the Tuvaluan table.
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Even imported rice becomes distinctly island-style when cooked with coconut milk. Served as the companion to curry and fish dishes, it appears on the table almost daily.
Rinse the rice and place in a rice cooker.
Add the coconut milk, water, and salt, and stir lightly.
Cook on the regular white rice setting.
Once cooked, let steam 10 minutes, then fluff from the bottom with a rice paddle.