Over medium heat, heat coconut milk, ginger and broth to boiling in a saucepan. Add rice and stir in. Heat to boiling, then reduce heat. Cover and simmer 15 minutes or until rice is tender and liquid is absorbed. Add lemon rind and green onions; fluff rice lemon rind and onions lightly with fork to mix.

Garnish with coconut and lemon slices

2 cups chicken broth

Half a cup of reduced fat coconut milk

Half a teaspoon of grated fresh lemon rind

2 chopped green onions

2 table spoons of toasted flaked coconut

2 teaspoons grated ginger

1 cup uncooked rice

A lemon slice to garnish