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Ginger, Coconut & Currant Rice

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  • 1 Tbsp. vegetable oil
  • 1/2 small onion, finely chopped
  • 1 clove garlic, finely chopped
  • 1 Tbsp. grated fresh ginger or 1/2 tsp. ground ginger
  • 1 cup regular rice or converted rice
  • 1 cup lite coconut milk
  • 1 1/2 Tbsp. Knorr® Chicken flavor Bouillon
  • 1 1/2 cups water
  • 1 cup currants or raisins



Amount per serving

All recipes have been analyzed for their nutrient content by Registered Dietitians using Genesis® R&D Food Development and Labeling Software.

  • 1 Heat oil in 12-inch nonstick skillet over medium-high heat and cook onion, garlic, ginger and rice until rice is golden.
  • 2 Stir in coconut milk and Knorr® Chicken flavor Bouillon and bring to a boil over high heat. Reduce heat to medium and cook 5 minutes, stirring frequently, until coconut milk is absorbed. Add water and return to a boil. Reduce heat to low and simmer covered 10 minutes.
  • 3 Stir in currants and return to a boil over high heat. Reduce heat to low and simmer covered an additional 5 minutes or until rice is tender. Garnish, if desired, with toasted sliced almonds.