This is a variation on the original haystacks recipe and it's delicious, especially in summer. It's a little lighter and using seasonal vegetables and fruits as toppings makes it a great summer meal.
1-1/2 cups rice
2 skinless chicken breast fillets, cut into small chunks, or leftover cooked cubed/shredded chicken from a roast chicken
3 tbsp butter
1 small onion, finely diced
1 tsp salt
1/2 t. pepper
1/4 cup plain flour
3 cups chicken stock
1 cup milk
cheese, shredded coconut, pineapple, celery, mandarin segments, olives, spring onions, grated carrots, diced tomatoes, diced cucumbers
Cook rice so it’s ready when you need it. In a large frying pan melt butter and cook onions and chicken until cooked through, about 5 minutes. If you’re using leftover chicken that’s already cooked don’t add it now, we’ll do this later. Sprinkle flour over onion/chicken mixture. Stir and cook for one minute. Cooking the flour stops the sauce from tasting like raw flour, don't be tempted to skip this step. Slowly whisk in milk and chicken stock. Bring to a simmer over medium heat, add salt and pepper. If you’re using leftover chicken add it now. Simmer until sauce is thickened, about 5 minutes. Remove from heat. Ladle chicken over rice. Top with desired toppings.