Coconut-Ginger Rice
Recipe from Betty Crocker

This sweet yet savory side dish is a quick and easy way to bring Island flavors to mealtime.

Coconut-Ginger Rice

by 2  people

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Servings: 8
Prep Time: 10 mins
Total Time: 30 mins
Related Categories: Coconut Rice, More Rice Dishes, Rice
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  • 2 1/2  cups 
    Progresso® reduced-sodium chicken broth (from 32-ounce carton)
  • 2/3  cup 
    reduced-fat (lite) coconut milk (not cream of coconut)
  • 1   tablespoon 
    grated gingerroot
  • 1/2  teaspoon 
  • 1 1/3  cups 
    uncooked regular long-grain rice
  • 1   teaspoon 
    grated lime peel
  • 3   
    medium green onions, chopped (3 tablespoons)
  • 3   tablespoons 
    flaked coconut, toasted
    Lime slice
Heat broth, coconut milk, gingerroot and salt to boiling in 3-quart saucepan over medium-high heat. Stir in rice. Heat to boiling; reduce heat. Cover and simmer about 15 minutes or until rice is tender and liquid is absorbed; remove from heat.
Add lime peel and onions. Fluff rice, lime peel and onions lighly with fork to mix. Garnish with coconut and lime slices.
Nutrition information
Per Serving: cal. (kcal) 180, Fat, total (g) 5, sat. fat (g) 4, carb. (g) 30, fiber (g) 1, pro. (g) 5, sodium (mg) 350, calcium (mg) 20, iron (mg) 1, Starch () 2, Percent Daily Values are based on a 2,000 calorie diet
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