Coconut-Ginger Rice

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

Recipe from Betty Crocker
Coconut-Ginger Rice
10 mins
30 mins
by 4.0 2  people
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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 salt
  • 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
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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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