Coconut Rice Salad

Coconut Rice Salad

1 cup jasmine rice
2 cups unsweetened coconut milk
1 tablespoon sugar
1/2 teaspoon kosher salt, plus more for seasoning
2 cups shredded cooked chicken
2 small Kirby cucumbers, chopped
1 tablespoon canola oil
Chopped scallions, for garnish

In a large saucepan, combine the rice, coconut milk, sugar and 1/2 teaspoon of salt and bring to a boil. Cover and cook over low heat until the rice is tender and all of the coconut milk is absorbed, about 20 minutes. Remove from the heat and let the rice stand for 10 minutes. Transfer to a large bowl and stir in the chicken, cucumbers and oil. Season with salt and garnish with scallions.