Typically I wouldn't recommend eating white rice and would always recommend subbing another grain, but in this case I think the nuttiness of other grains might take away from the warmth and sweetness of the coconut. You might try substituting the sugar for 2 packages of stevia or honey, but I haven't tried it yet, so can't wholeheartedly recommend it. I cooked the recipe exactly as it's written and it was DELISH!
Peanut-Ginger Chicken w/Mango Salsa & Coconut Rice
6 boneless, skinless chicken breasts
1/2 cup boiling water
1/2 cup creamy peanut butter
1/4 cup bottled chili sauce
3 T. soy sauce
2 T. olive oil
2 T. vinegar
1 T. grated fresh ginger or 1 t. ground ginger
1 cup chopped fresh mango
1 cup chopped, seeded & peeled cucumber
3 1/2 T. sugar
1 T. salad oil
1 T. vinegar
1 T. lime juice
1. If desired, remove skin from chicken. Place the chicken in a plastic bag set in a shallow bowl.
2. For marinade, in a medium mixing bowl gradually stir water into peanut butter. (The mixture will stiffen at first.) Stir in chili sauce, soy sauce, olive oil, vinegar, and ginger. Pour over chicken. Seal bag; turn to coat chicken with marinade. Chill in refrigerator for at least 12 hours or up to 24 hours.
3. For salsa, in a medium mixing bowl combine chopped fruit, cilantro, cucumber, sugar, the olive oil, vinegar, and lime juice. Cover and chill in refrigerator for at least 1 hour or up to 2 hours.
4. Grill chicken. Serve with the salsa over chicken and with hot coconut rice. Makes 6 servings.
2 c. Coconut milk
1 ½ c. white rice
1 c. water
3 1/2 T. sugar
½ t. salt
Combine the coconut milk, rice, water, sugar, and salt for the rice in a saucepan. Bring to a boil over high heat, stir once, then cover and cook for 18-20 minutes, or until rice is tender. Fluff with a fork, cover, and keep warm. (You can also use your rice cooker.)