Sweet Coconut Rice with Candied Ginger
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 812
- Total Fat
- 24
- Saturated Fat
- 17
- Carbohydrates
- 131
- Dietary Fiber
- 3
- Sugar
- 56
- Protein
- 14
- Cholesterol
- 29
- Sodium
- 160
- Total: 25 min
- Prep: 10 min
- Cook: 15 min
Ingredients
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
Directions
- 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:
- 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.