Thai Coconut Rice

Ingredients

• 2 cups Thai Ginger Flvor broth
• 1 can (about 14 ounces) unsweetened coconut milk
• 2 cups uncooked rice (jasmine or basmati)
• Salt to taste
• Toasted unsweetened flaked coconut
• Thinly sliced green onion

Preparation

1. Heat the broth, coconut milk, rice and salt in a 4-quart saucepan over medium heat, to a boil.
2. Reduce the heat to low. Cover and cook for 15 minutes or until the rice is tender. let stand for 10 minutes.
3. Sprinkle with toasted coconut and green onion.

Serves 6, at 367 calories per serving (with jasmine rice).

Adapted from a recipe on Campbell's Kitchen.

Doubles well with Basmati Rice.