A very mild coconut-flavored rice . . . it goes perfectly with Hawaiian Chicken.
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.
