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Gluten-Free Coconut Ginger Rice

gluten-free coconut ginger rice Side Dish Thai
Gluten-Free Coconut Ginger Rice
  • Prep 10 min
  • Total 30 min
  • Servings 8

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

Updated January 22, 2013
Progresso Broth
Make with
Progresso Broth

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

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.

  • 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.

Nutrition Facts

Serving Size: 1 Serving
Calories
180
Calories from Fat
45
% Daily Value
Total Fat
5 g
Saturated Fat
4 g
Cholesterol
0mg
Sodium
350 mg
Potassium
140 mg
Total Carbohydrate
30 g
Dietary Fiber
1 g
Protein
5 g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
2%
2%
Iron
8%
8%
Exchanges:
2 Starch; 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.

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