1. Heat broth, coconut milk, gingerroot and salt to boiling in 3-quart saucepan over medium-high heat. Stir in rice. Heat to boiling; reduce heat. Cover and simmer about 15 minutes or until rice is tender and liquid is absorbed; remove from heat.
2. Add lime peel and onions. Fluff rice, lime peel and onions lightly with fork to mix. Garnish with coconut and lime slices.
recipe shown is doubled -- I NEVER make a single batch. It's just TOO GOOD :)
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|Serving Size: 1 Serving (32g)|
|Recipe Makes: 16 Servings|
|Calories from Fat: 9 (10%)|
|Amt Per Serving||% DV|
|Total Fat 1g||1 %|
|Saturated Fat 0.5g||3 %|
|Monounsaturated Fat 0.2g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 0mg||0 %|
|Sodium 6.7mg||0 %|
|Potassium 73mg||2 %|
|Total Carbohydrate 17.6g||5 %|
|Dietary Fiber 1.2g||5 %|
|Sugars, other 16.4g|
|Protein 1.8g||3 %|
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Calories per serving: 86
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