Gluten-Free Coconut Ginger Rice

Gluten-Free Coconut Ginger Rice

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

Prep Time

10

Minutes

Total Time

30

Minutes

Makes

8

servings

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
  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.
Makes 8 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Cooking Gluten Free?
Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.
Storage
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.
How-To
To toast coconut, spread evenly on ungreased cookie sheet and bake in 350ºF oven 5 to 7 minutes, stirring occasionally, until golden brown.

Nutrition Information:

1 Serving (1 Serving)
  • 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;
Percent Daily Value*:
    Exchanges:
    • 2 Starch;
    • 1/2 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.