INGREDIENTSCoconut Rice
2 cans reduced fat coconut milk
2 cans* jasmine rice
*use the coconut milk cans to measure rice
Chicken Gravy
1 can coconut milk, divided
1 cup sour cream
2 cups shredded chicken**
2 Tbsp butter
1 Tbsp minced garlic
2 Tbsp flour
1 tsp salt
1 tsp fresh black pepper
1 tsp onion powder
1/2 cup whole milk
Toppings
Pineapple tidbits
Sliced black olives
Crunchy chow mein noodles
Shredded coconut
Slivered almonds
Shredded cheese
Shredded carrots
Sliced black olives
Crunchy chow mein noodles
Shredded coconut
Slivered almonds
Shredded cheese
Shredded carrots
Mandarin orange segments
Frozen green pees, thawed
Diced bell peppers, green, red
Diced tomatoes
Diced green onions
Diced celery
Frozen green pees, thawed
Diced bell peppers, green, red
Diced tomatoes
Diced green onions
Diced celery
DIRECTIONS
In your rice maker, combine jasmine rice and coconut milk, and cook according to package directions. The rice will be moist, and has the potential to burn on the bottom.
In a medium bowl, combine 1/2 can coconut milk and sour cream. Whisk until combined and then set aside.
In a large sauce pan over medium heat, melt butter.
Add the garlic, continually moving garlic around until lightly browned. Add flour, and whisk in the pan for 1-2 minutes. The longer you cook this portion, the more flavor you will impart on your gravy.
Add salt, black pepper, and onion powder, milk, and half of the coconut milk.
Whisk until combined, and bring to a simmer.
Cook until gravy starts to thicken up, about 2-3 minutes.
Whisk in remaining coconut milk, and the sour cream.
Add chicken, and stir until the gravy has warmed through.
Place all of your toppings in individual bowls, or in rows on a sheet pan for people to pick their own toppings.
To Serve:
Bed of coconut rice, top with chicken gravy and pile toppings as high as your tummy will let you.
