- 2 cups Swanson® Thai Ginger Flavor Infused Broth
- 1 (14 ounce) can unsweetened coconut milk
- 2 cups uncooked jasmine rice
- Salt
- Toasted unsweetened flaked coconut
- Thinly sliced green onion
- Heat the broth, coconut milk, rice and salt, if desired, in a 4-quart saucepan over medium heat to a boil.
- Reduce the heat to low. Cover and cook for 15 minutes or until the rice is tender. Let stand for 10 minutes. Sprinkle with the coconut and green onion, if desired.