| • 2 cups Thai ginger flavor 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 |
| 1: Heat the broth, coconut milk, rice, and salt in a 4-quart saucepan over medium heat, to a boil. | |
| 2: Reduce 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 Cambell's Kitchen.
Doubles well with Basmati rice.