Ingredients
2 cups unsweetened coconut milk
1 cup jasmine rice
1 Tbsp sugar
1/2 tsp salt
2 cups shredded or chopped chicken
2 small chopped cucumbers
Preparation
In a saucepan, boil 2 cups coconut milk with 1 cup jasmine rice, 1 Tbsp sugar and 1/2 tsp salt. Cover and cook over low heat until the coconut milk is absorbed, 20 minutes. Remove from the heat; let stand for 10 minutes. Mix the rice with the chicken and cucumbers.
