Globally grown, almost every culture has at least one way to prepare rice. By The Nibble’s calculation, there are over 40,000 different varieties available for people all around the world to use daily when cooking. Rice can be quickly prepared, giving your meals a time-saving component. It absorbs flavors and spices, so you can alter its taste to pair with the rest of your plans, as well as your favorite seasonings. As far as side dishes go, it doesn’t get much better than that—so why not test out one of these six recipes tonight?
1. Gluten-Free Coconut Ginger Rice
Sweetened with coconut, make this Betty Crocker rice dish when you need a gluten-free side. To toast coconut, spread the flakes evenly on a baking sheet and place it in an oven preheated to 350 degrees for 5 to 7 minutes, or until it is golden brown; stir occasionally. You’ll have enough rice for about eight servings.
- 2½ cups reduced-sodium chicken broth (from 32-oz carton)
- ⅔ cup reduced-fat (lite) coconut milk (not cream of coconut)
- 1 tablespoon grated ginger root
- ½ teaspoon salt
- 1⅓ cups uncooked regular long-grain rice
- 1 teaspoon grated lime peel
- 3 medium green onions, chopped (3 tablespoons)
- 3 tablespoons flaked coconut, toasted
- lime slice
Directions: Heat broth, coconut milk, ginger root 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. Add lime peel and onions. Fluff rice, lime peel and onions lightly with a fork to mix. Garnish with coconut and lime slice.