Coconut-Ginger Rice

Campbell's Coconut-Ginger Rice Recipe

Plain rice goes tropical in this easy to make dish that's the perfect pair for meat main dishes.

At a glance


15 min.


45 min.



Servings: about 3/4 cup each

Cook: 30 min.

Made With

  • Swanson® Chicken Broth

    Swanson® Chicken Broth

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What You'll Need

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 dried unsweetened coconut

How to Make It

  • 1

    Heat the butter in a 2-quart saucepan. Add the onion and ginger root and cook until the onion is tender.

  • 2

    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.

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  • 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.
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