HONOLULU (KHON2) – “The Hawaii Book of Rice Vol. 2” is a celebration of one of the islands’ most beloved staples, featuring an array of unique and flavorful rice-based recipes from local chefs.

From savory dishes to sweet treats, the cookbook highlights the versatility of rice in Hawaiian cuisine.

Among the contributors is registered dietitian and owner of Wellness Kitchen, Lisa Matsunaga, who brings a fresh and nutritious take to this collection.

Matsunaga, who specializes in teaching healthy cooking, contributed her coconut herb rice salad, a vibrant dish inspired by the Southeast Asian specialty nasi ulam.

The recipe incorporates fresh herbs, fragrant coconut, and toasted cashews, all layered over black forbidden rice—a nutrient-rich whole grain packed with antioxidants, fiber, and protein.

“I wanted to share a healthy whole grain rice recipe that doesn’t compromise on taste,” Matsunaga said. “Being part of this cookbook and among such talented contributors is a true honor.”

As the founder of Wellness Kitchen, Matsunaga teaches traditional Japanese cooking as well as Western and international cuisine, helping people create delicious and nutritious meals. “Rice is such a versatile ingredient, and I love it in all forms,” she said. “One of my go-to meals is a simple bowl of brown rice with natto. It’s nutritious and satisfying.”

“The Hawaii Book of Rice Vol. 2“ features a wide array of rice-based recipes, including Matsunaga’s dish as well as desserts like coconut rice pudding with mango-lime compote.

The book is available for purchase online at bookshawaii.net and in stores at Walmart and Barnes & Noble.