Ginger, Coconut & Currant Rice

• 1 tablespoon vegetable oil
• 1/2 onion
• 1 clove garlic finely chopped
• 1 tablespoon fresh ginger grated, or 1/2 tsp ground ginger
• 1 cup regular or converted rice
• 1 cup flaked coconut
• 1 1/2 tablespoons knorr chicken flavor bouillon
• 1 1/2 cups water
• 1 cup raisins

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(R) 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.

vegetable oil, onion, garlic, ginger, regular, flaked coconut, knorr chicken, water, raisins

Taken from www.yummly.com/recipe/Ginger_-coconut-_-currant-rice-297925 (may not work)