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

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Servings: 8 servings
Prep Time: 10 mins
Total Time: 30 mins
Related Categories: Coconut Rice, Rice
 
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Ingredients
  • 2 1/2  cups
    Progresso® reduced-sodium chicken broth (from 32-ounce carton)
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  • 2/3  cup
    reduced-fat (lite) coconut milk (not cream of coconut)
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  • 1  tablespoon
    grated gingerroot
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  • 1/2  teaspoon
    salt
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  • 1 1/3  cups
    uncooked regular long-grain rice
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  • 1  teaspoon
    grated lime peel
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  • 3  medium
    green onions, chopped (3 tablespoons)
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  • 3  tablespoons
    flaked coconut, toasted
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  •  
    Lime slice
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Directions
1.
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.
2.
Add lime peel and onions. Fluff rice, lime peel and onions lighly with fork to mix. Garnish with coconut and lime slices.
Nutrition information
Calories 180 (Calories from Fat 45 ); Total Fat 5 g (Saturated Fat 4 g); Cholesterol 0mg; Sodium 350 mg; Total Carbohydrate 30 g (Dietary Fiber 1 g); Protein 5 g. Daily Values: Vitamin A 0%; Vitamin C 0%; Calcium 2 %; Iron 8 %. Exchanges: 2 Starch; 1/2 Fat. Percent Daily Values are based on a 2,000 calorie diet
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