Hawaiian Haystacks

Instructions

1. 1

   Cook the Rice

   • Rinse the rice under cold water until the water runs clear. This removes excess starch and prevents clumping.
   • In a medium saucepan, combine the rinsed rice, 4 cups of water, and 1 tsp of salt. Bring to a rolling boil over high heat.
   • Once boiling, immediately reduce the heat to the lowest setting, cover with a tight-fitting lid, and simmer for 18-20 minutes, or until all the water is absorbed.
   • Remove the saucepan from the heat and let it stand, covered, for 5-10 minutes. Fluff the rice with a fork just before serving.
2. 2

   Prepare the Creamy Chicken Gravy

   • While the rice is cooking, melt the butter in a large saucepan or Dutch oven over medium heat.
   • Add the finely chopped onion and sauté for 5-6 minutes until it becomes soft and translucent.
   • Stir in the minced garlic and cook for another 60 seconds until fragrant, being careful not to burn it.
   • Pour in the condensed cream of chicken soup, milk, and chicken broth. Whisk continuously until the mixture is smooth and free of lumps.
   • Add the shredded cooked chicken, the remaining 0.5 tsp of salt, and the black pepper. Stir to combine everything well.
   • Bring the gravy to a gentle simmer, then reduce the heat to low. Let it cook for 8-10 minutes, stirring occasionally, allowing the flavors to meld and the gravy to thicken slightly. Keep it warm until ready to serve.
3. 3

   Set Up Toppings and Assemble

   • While the gravy simmers, prepare your toppings. Place the shredded cheese, drained pineapple, chow mein noodles, and sliced green onions into separate small bowls to create a toppings bar.
   • To assemble, place a generous scoop of fluffy rice in the bottom of each serving bowl.
   • Ladle a hearty portion of the creamy chicken gravy over the rice.
   • Let everyone customize their own haystack by piling on their favorite toppings. Serve immediately.