|Uncooked white rice||1 Cup (16 tbs)|
|Instant chicken broth/2 chicken bouillon cubes||2 Cup (32 tbs)|
|Water||2 1⁄2 Cup (40 tbs)|
|Chopped macadamia nuts||1⁄2 Cup (8 tbs)|
|Flaked coconut||1⁄2 Cup (8 tbs)|
In a large saucepan saute rice in butter or margarine, stirring often, just untilgolden.
Stir in onion, chicken broth or bouillon cubes, and water; heat to boiling, crushing cubes, if using, with a spoon; cover.
Simmer 20 minutes, or until rice is tender and liquid is absorbed.
Sprinkle with nuts and coconut toss lightly to mix.