In a medium saucepan, combine jasmine rice with coconut milk, chicken stock, salt, and pepper. Bring to a boil, reduce heat to a simmer, cover, and cook for 20 minutes. Remove from heat and let sit, undisturbed, for 5 minutes. Add the scallions, and fluff the rice with a fork. Garnish with chopped macadamia nuts, and serve immediately.
Yield: 6 cups