Sweet Coconut Rice with Candied Ginger

• 1 1/2 cups leftover or freshly made coconut rice, recipe follows
• 1 (12-ounce) can lowfat sweetened condensed milk
• 1 tablespoon minced candied ginger
• 1 teaspoon ground cinnamon
• 1/2 cup diced dried mango (or dried currants, blueberries, papaya)
• Fresh mint sprigs, for garnish, optional
• 1/4 cup flaked coconut
• 2 cups quick cooking jasmine rice
• 2 (14-ounce) can light coconut milk

1. Combine rice, milk, ginger, and cinnamon in a medium saucepan and set pan over medium heat.
2. Bring to a simmer.
3. Simmer 3 minutes, until thick.
4. Remove from heat and stir in mango.
5. Garnish with mint, if desired.
6. In a small skillet toast flaked coconut on low heat until lightly toasted, about 5 to 8 minutes.
7. To a medium saucepan, add rice and coconut milk and set pan over medium-high heat, bring to a simmer for 5 minutes.
8. Remove from heat and let stand 5 minutes.
9. Stir in toasted coconut.

coconut rice, condensed milk, candied ginger, ground cinnamon, mango, mint sprigs, flaked coconut, cooking jasmine rice, light coconut milk

Taken from www.foodnetwork.com/recipes/robin-miller/sweet-coconut-rice-with-candied-ginger-recipe.html (may not work)