Heat chicken stock in a small saucepot to a boil. Turn off the heat.

Put chile peppers in a small bowl and pour enough hot chicken stock over the chiles to cover. Wrap with plastic wrap. Soak 10 minutes or until peppers have rehydrated. After, remove the hard stems and mince the chiles and the seeds. Add back to the bowl with chicken stock.

Combine coconut milk with rice, chiles in chicken stock mixture, chicken stock, and a large pinch of salt in a medium sized saucepot.

Bring to a boil. Cover. Simmer for 15 minutes. Remove from heat. Do not remove the lid. Let steam for 5 minutes.

Use a fork to go back and forth and fluff the rice while slowly pouring the rice vinegar.

Fold in cilantro, lime juice, lime zest, and scallions

Variations; Parsley, red fresno chiles, habanero, jalapeños, serrano, other dried chiles, mint, beef, pork, chicken, lemon, ponzu, soy, sesame oil, ginger, garlic, shallots, celery, sesame seeds, tamari, szechuan peppercorn, cayenne, butter