Total Time
25mins
Prep 5 mins
Cook 20 mins

Great side dish, just a little bit different.

Ingredients Nutrition

Directions

  1. Heat broth, coconut milk and ginger to boiling in saucepan over medium-high heat.
  2. Stir in rice.
  3. Heat to boiling, reduce heat.
  4. Cover and simmer 15 minutes or until rice is tender and liquid is absorbed.
  5. Add lemon rind and green onions; fluff rice lemon rind and onions lightly with fork to mix.
  6. Garnish with coconut and lemon slices.
Most Helpful

5 5

This is extremely smooth and creamy - almost reminds me of risotto in texture. I used short-grain rice and a 1:1 mix of water and broth, instead of 2 cups of broth. Makes a good side dish or a lunch with some fruit.

5 5

Something a little different, but very tasty. Liked the creaminess of the rice, and the hint of ginger. I served this with a tomato chicken dish I make. Thanks for posting. =)

5 5

Such a delicious recipe! I only made one change, and that was to omit the green onion and lemon rind, and to stir in 2 tablespoons of orange marmalade instead. I also added salt and pepper. This is the PERFECT mix of sweet and savory! I did taste the rice before stirring in the orange, and it was fabulous without it too! I served it with Citrus Ginger Dump Chicken, which is the reason I added the orange marmalade, to compliment the flavors, and with steamed carrots, cauliflower, and broccoli. I did use Jasmine rice, and I had exactly 1/2 cup coconut milk left from my can! It was a wonderful meal that I will absolutely repeat!