Thursday, January 9, 2014
Coconut Ginger Rice (Gluten Free)
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 ginger-root
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
Heat broth, coconut milk, ginger-root 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 lightly with fork to mix. Garnish with coconut and lime slices.