Ginger, Coconut & Currant Rice

Name: Ginger, Coconut & Currant Rice
Ingredients: 1 tablespoon vegetable oil; 1/2 onion; 1 clove garlic finely chopped; 1 tablespoon fresh ginger grated, or 1/2 tsp ground ginger; 1 cup regular or converted rice; 1 cup flaked coconut; 1 1/2 tablespoons knorr chicken flavor bouillon; 1 1/2 cups water; 1 cup raisins

9 ingredients

3 steps

Ingredients

1 tablespoon vegetable oil
1/2 onion
1 clove garlic finely chopped
1 tablespoon fresh ginger grated, or 1/2 tsp ground ginger
1 cup regular or converted rice
1 cup flaked coconut
1 1/2 tablespoons knorr chicken flavor bouillon
1 1/2 cups water
1 cup raisins

Directions

1

Heat oil in 12-inch nonstick skillet over medium-high heat and cook onion, garlic, ginger and rice until rice is golden.
2

Stir in coconut milk and Knorr(R) Chicken flavor Bouillon and bring to a boil over high heat. Reduce heat to medium and cook 5 minutes, stirring frequently, until coconut milk is absorbed. Add water and return to a boil. Reduce heat to low and simmer covered 10 minutes.
3

Stir in currants and return to a boil over high heat. Reduce heat to low and simmer covered an additional 5 minutes or until rice is tender. Garnish, if desired, with toasted sliced almonds.