Sweet Coconut Rice with Candied Ginger

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  • Level: Easy
  • Total: 25 min
  • Prep: 10 min
  • Cook: 15 min
  • Yield: 4 servings
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1 1/2 cups leftover or freshly made coconut rice, recipe follows

1 (12-ounce) can lowfat sweetened condensed milk

1 tablespoon minced candied ginger

1 teaspoon ground cinnamon

1/2 cup diced dried mango (or dried currants, blueberries, papaya)

Fresh mint sprigs, for garnish, optional

Coconut Rice:

1/4 cup flaked coconut

2 cups quick cooking jasmine rice

2 (14-ounce) can light coconut milk


  1. Combine rice, milk, ginger, and cinnamon in a medium saucepan and set pan over medium heat. Bring to a simmer. Simmer 3 minutes, until thick. Remove from heat and stir in mango. Garnish with mint, if desired.;

Coconut Rice:

  1. In a small skillet toast flaked coconut on low heat until lightly toasted, about 5 to 8 minutes. To a medium saucepan, add rice and coconut milk and set pan over medium-high heat, bring to a simmer for 5 minutes. Remove from heat and let stand 5 minutes. Stir in toasted coconut.
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