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Gluten Free Coconut Ginger Rice

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

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( 12 Ratings)

12 Ratings

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Member Reviews ( 7 )

5434c26a-c6be-446f-b948-516f32ccb4f1

Prep Time 10 min
Total Time 30 min
Servings 8

Ingredients

2 1/2: cups Progresso® reduced-sodium chicken broth (from 32-oz 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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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.

EXPERT TIPS

Expert Tips

Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.

If you don’t use fresh gingerroot quickly, tightly wrap and freeze it, unpeeled, up to 6 months. To use frozen gingerroot, slice off a piece and return the rest to the freezer.

To toast coconut, spread evenly on ungreased cookie sheet and bake in 350ºF oven 5 to 7 minutes, stirring occasionally, until golden brown.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 180
Calories from Fat: 45 ),

% Daily Value

Total Fat: 5 g; 5 %
(Saturated Fat 4 g, 4 % ),
Cholesterol: 0mg; 0%;
Sodium: 350 mg; 350 %;
Total Carbohydrate: 30 g; 30 %
(Dietary Fiber 1 g 1 % ),
Protein: 5 g; 5 %

% Daily Value*:

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.

REVIEWS & COMMENTS

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1 - 3 of 7 Reviews View All

Posted 7/10/2011 8:06:53 PM REPORT ABUSE avsney said:

Rating:

This was excellent! I wanted to add just a hint of sweetness so I added a tablespoon of honey. I used brown rice and served it with Island BBQ talapia.

This reply was: Helpful Inspiring

Posted 9/13/2010 10:33:12 PM REPORT ABUSE LenoraAnn said:

Rating:

This is simply the very best rice recipe I've ever tasted! I used a micro-grater for the ginger root and the lime peel, which increases the flavors. I'll be trying it with brown rice next time to get more fiber into the dish. I didn't use the onions as hubby has issues with them, but think I'll chop them and put them to the side for use by those who want them next time. A very versatile recipe. Thanks!

This reply was: Helpful Inspiring

Posted 9/5/2010 8:18:55 PM REPORT ABUSE magpye said:

Rating:

Delicious! I use half a can of coconut milk (almost a cup) and freeze the other half for the next time I make this. Sometimes I use broth, water if I don't have it, and it's almost as good. Goes beautifully with the slow cooker thai chicken dish on this site and with lots of other dishes, too. My 3 year old loves it, too. Don't worry if you don't have the lime peel or onions... it's still good and you can garnish or season with something to tie it to your main dish.

This reply was: Helpful Inspiring