This is a very mildly coconut-flavored rice . . . it goes perfectly with Hawaiian Chicken. Sort of like my pink and baby blue satin jacket goes with my pink leg warmers . . . er, “went” with. In the ‘80s! I know, that is so yesterday. Let’s see? What would a current comparison be? Like flip flops and maxi dresses? Yes. That’s current. Whew. Saved myself some embarrassment there. Anyway, you get my point. Some things go really well together . . . .
2 c white rice (use heaping cups)
1 1/2 c water
2 c coconut milk
1 T butter
1 t salt
Mix all ingredients in large saucepan. Bring to a rolling boil over high heat. Stir, cover with tight-fitting lid and turn heat to low. Cook for 20 minutes on low. Remove from heat, keeping lid on pan, and let sit for 5 minutes. Fluff with fork and serve.