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Coconut-Ginger Rice Recipe (Gluten Free)

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  • Prep 10 min
  • Total 30 min
  • Servings 8
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This sweet yet savoury side dish is a quick and easy way to bring Island flavours to mealtime.
Created Jun 7, 2011
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Ingredients

  • 2 1/2 cups (625 mL) reduced-sodium chicken broth
  • 2/3 cup (150 mL) reduced-fat (lite) coconut milk (not cream of coconut)
  • 1 tbsp (15 mL) grated gingerroot
  • 1/2 tsp (2 mL) salt
  • 1 1/3 cup (325 mL) uncooked regular long-grain rice
  • 1 tsp (5 mL) grated lime peel
  • 3 medium green onions, chopped (about 3 tbsp/45 mL)
  • 3 tbsp (45 mL) flaked coconut, toasted
  • Lime slice

Steps

  •  
    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.

Expert Tips

  • Tip 1
    COOKING GLUTEN FREE? : Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.

Nutrition Information

No nutrition information available for this recipe
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