Source: Campbell's Recipes

Coconut-Ginger Rice
Plain rice goes tropical in this easy to make dish that's the perfect pair for meat main dishes.
Serves: 8 servings (about 3/4 cup each)
Prep Time: 15 minutes
Cook Time: 30 minutes


1/4 cup butter (1/2 stick)
1 large onion, diced (about 1 cup)
1 tablespoon grated ginger root
1 1/2 cups uncooked regular long-grain white rice
2 1/4 cups Swanson® Chicken Broth
3/4 cup shredded unsweetened coconut

Heat the butter in a 2-quart saucepan. Add the onion and ginger root and cook until the onion is tender.
Stir the rice, broth and coconut in the saucepan and heat to a boil. Reduce the heat to low. Cover and cook for 20 minutes or until the rice is tender.
Easy Substitution: To reduce tropical oils in this recipe: Omit the coconut. Reduce the chicken broth to 1 1/3 cups and add 1/2 cup milk and 8 drops of coconut extract.