Hawaiian Huli Huli Chicken Stack served over creamy coconut rice with grilled pineapple and glossy teriyaki glaze.

Scale

1 cup jasmine rice

1 cup coconut milk (full-fat)

1 cup water

1 tsp salt

1 tbsp sugar (optional)

Chopped cilantro (optional garnish)

1. Rinse rice under cold water until water runs clear.

2. Combine coconut milk, water, and salt in a pot.

3. Add rice and stir once.

4. Bring to a soft boil, reduce heat to low, and cover.

5. Cook for 15 minutes without lifting lid.

6. Turn off heat and steam covered for 5 minutes.

7. Fluff with fork and garnish with cilantro.

Use full-fat coconut milk for best flavor.

Do not lift lid during cooking.

Let rice steam fully before fluffing.