Hawiiaan haystacks with coconut jasmine rice

I love Hawaiian haystacks, and I love using coconut jasmine rice whenever I can so I thought "why not combine the two?". It turned out great, but if we want to be healthier just use brown rice.

Makes 4-6 servings

Sauce Recipe

10 To 12 chicken tenders, cut in chunks

2 cans (10 3/4 ounces each) condensed cream of chicken soup

1 can (12 ounces) evaporated milk

Preparation

Place chicken in greased 3 1/2 to 5-quart slow cooker.

Combine remaining ingredients and pour over chicken.

Cook on high heat 3-4 hours or on low heat 6-8 hours.

Serve over hot rice with a variety of cold toppings that could include grated cheese, peas, pineapple tidbits, shredded coconut, raisins, Chinese noodles, olives, diced tomatoes, diced green peppers, sliced green onions, and other family favorites.

Coconut Jasmine Rice

• SERVES 4
• 2 cups Thai jasmine-scented white rice
  
• 2 cups good-quality coconut milk
• 1 3/4 cups water
• 2 heaping Tbsp. dry shredded unsweetened coconut (baking type)
• 1/2 tsp. salt
• 1/2 tsp. coconut oil, OR other vegetable oil

Preparation:

1. Rub oil over the bottom of a deep-sided pot. You will also need a tight-fitting lid.
2. Place rice, coconut milk, water, shredded coconut, and salt in the pot and set over medium-high to high heat. Stir occasionally to keep rice from sticking to the bottom of the pot and burning.
3. Once the coconut-water has begun to gently bubble, stop stirring and reduce heat to low (just above minimum). Cover tightly with a lid and let simmer 15-20 minutes, or until most of the liquid has been absorbed by the rice. To check, pull rice aside with a fork. If most of the coconut milk-water is gone, go on to the next step.
4. Replace the lid and turn off the heat, but leave the covered pot on the burner to steam another 5-10 minutes, or until you're ready to eat. Tip: Your Coconut Rice will stay warm this way for up to 1 hour or more, great for when you're expecting company