Chamorro BBQ rice (Kelaguen de tuba)

Instructions

1. Rinse the rice under cold water until the water runs clear, then drain it.
2. Sauté the chopped onion in a saucepan with a drizzle of oil until translucent.
3. Add the rice and toast it for 2 minutes, stirring.
4. Pour in the coconut milk, tuba, water and salt, then bring to a boil.
5. Cover, lower the heat and cook for 18 to 20 minutes, until all the liquid is absorbed.
6. Let it rest off the heat for 5 minutes, then fluff with a fork and serve.