Purple Rice & Chestnut Stuffing

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3 cups Thai glutinous purple rice

3/4 cup dried jujubes, soaked in cold water for 30 minutes

4 1/2 cups water

1 cup diced cooked Canadian bacon

1 cup shelled edamame beans

2 tablespoons vegetable oil

2 cups diced fresh shiitake mushrooms

2 teaspoons brewed soy sauce

8 ounces coconut milk (preferably frozen), thawed

2 cups fresh-roasted, peeled chestnuts, or 1 1/2 cups dried Chinese chestnuts (see Note)

1/2 teaspoon salt

1 tablespoon maple syrup, or 1 rounded tablespoon coconut sugar

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