Fluffy, fragrant Rice Cooker Coconut Rice in minutes! Aromatic jasmine rice meets creamy coconut milk for a side dish that steals the show. Whip up fragrant, fluffy coconut rice in minutes with your rice cooker. Just 4 ingredients and zero fuss. Perfect for Thai curries, stir-fries, & more!
Coconut rice complements Asian, Polynesian, and many Latin American recipes and meals.
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Why You'll Love This Recipe
This rice cooker coconut rice recipe is perfect for when you want to make a delicious side dish without having to spend a lot of time in the kitchen. Simply add the ingredients to your rice cooker and let it do the work!
The creamy, nutty flavor of coconut rice goes perfectly with chicken, fish, or vegetable entrees. Coconut jasmine or basmati rice can also be used as a base for curries, soups, and stews.
- Delicious and easy to make. Simply add the ingredients to your rice cooker and let it do the work! In just a few minutes, you will have fluffy, flavorful coconut rice that is ready to be enjoyed.
- Versatile. Coconut rice can be served with a variety of main courses, such as grilled chicken, shrimp stir-fry, roasted vegetables, fish tacos, and tofu curry.
- Affordable. Coconut rice is a budget-friendly side dish that is made with simple ingredients that you probably already have on hand.
- Comforting. Coconut rice has a warm and inviting flavor that is perfect for a cold winter day. Coconut rice has a tropical flavor that will transport you to faraway lands.
Ingredients You'll Need
Rice cooker coconut rice incredibly easy to make. Learn how to make coconut jasmine rice, or basmati rice, in a rice cooker in less than 30 minutes below. To make coconut rice in rice cooker, you will need the following ingredients:
- Rice - Use long grain rice like jasmine or basmati. You can also use domestic long grain rice like Mahatma, or generics like Signature Select. Just make sure it's labeled "long grain". Use a regular measuring cup, not the rice maker measuring cup, which is only ¾ cup.
- Coconut - Shredded or flaked sweetened coconut.
- Salt
- Coconut Milk - Full fat coconut milk in the 13.5 oz can.
- Water
- Green Onion or Cilantro - Optional, for garnish.
Pro Tip: Be SURE to use the coconut milk that comes in a can, not the coconut milk sold as a non dairy substitute for pasteurized whole milk.
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
How to Make Coconut Jasmine or Basmati Rice
Making coconut jasmine or basmati rice in a rice cooker is a breeze. Simply add the rice, coconut milk, water, salt, and sugar to the rice cooker, and let it do the work. In just a few minutes, you will have perfectly cooked coconut rice that is ready to enjoy.
Rinse The Rice
- Rinse the jasmine or basmati rice in a fine-mesh strainer until the water runs clear.
PRO TIP: You can use this recipe for coconut rice in rice cooker for both jasmine rice or basmati rice. Basmati rice is very similar to jasmine rice, cooking up nice and fluffy also.
Add Shredded or Flaked Coconut
- Add the rice, coconut, and salt to the rice cooker. If you choose to not include the sweetened shredded coconut, add 1 teaspoon of sugar.
Add The Water And Coconut Milk
- Add the can of coconut milk and the water, stir to combine. Be sure to use canned coconut milk and not the canned coconut cream.
Program The Rice Cooker and Cook
This is the hardest part, waiting the 23 to 28 minutes for your coconut rice to be cooked. Just work on preparing the rest of your meal, and it will be ready before you know it.
- Close the lid and set the rice cooker to cook, or program for rice.
- Once the rice is cooked, open the lid, and fluff the rice with a fork. You can toss in chopped cilantro or sliced green onions also.
- Serve immediately, or set rice cooker to the 'Warm" setting until the rest of your meal is ready to serve.
Serving Suggestions
The creamy, nutty flavor of coconut rice goes perfectly with chicken, fish, or vegetable entrees. Coconut rice can also be used as a base for curries, soups, and stews. Here are a few additional recipe suggestions:
- Panko Crusted Chicken
- Teriyaki Chicken Skewers
- Instant Pot Chicken Tikka Masala
- Adobo Chicken Livers
Related Recipes
- Instant Pot Cilantro Lime Rice
- Air Fryer Frozen Coconut Shrimp
- Chicken Dum Biryani
- Aroma Rice Cooker Instructions
- Fluffy Steamed White Rice
- Chimichurri Rice
Substitutions and Variations
- You can also add other ingredients to your coconut rice, such as raisins, chopped nuts, spices, or chopped fresh herbs.
- Lime juice, a few slivers of a red chile pepper, or some chopped cilantro can also really compliment coconut rice!
Tips for Success
- Use long grain white rice like jasmine or basmati for the best results.
- Use a regular 8 oz measuring cup, not the rice maker measuring cup, which is only ¾ cup.
- Rinse the rice before cooking to remove excess starch.
- Use full-fat coconut milk for the best flavor and texture.
- Add a teaspoon of sugar if you opt to not add the sweetened shredded or flaked coconut.
- Let the rice sit for 5 minutes after cooking to allow the flavors to meld.
Equipment
The only equipment you will need to make coconut rice in rice cooker is a rice cooker. It doesn't matter if you use a fancy digital model, or a simple manual electric rice cooker.
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- Aroma Digital Rice Cooker - This is the rice cooker I own, and I love it!
- Amazon Basics Rice Cooker - A simple, affordable rice cooker option.
- Zojirushi Rice Cooker - Perfect for larger families or large quantities of coconut milk rice.
Storage Options
- Once the jasmine or basmati coconut rice is cool, store it in an airtight container in the refrigerator for up to 3 days.
- To reheat, simply place the rice in a microwave-safe dish and heat on high for 1-2 minutes, or until heated through. You can also reheat coconut rice on the stovetop over medium heat.
Frequently Asked Questions
You can use any type of long grain white rice for this recipe, but I recommend using jasmine rice or basmati rice when making coconut rice. These types of rice have a slightly nutty flavor that pairs well with the coconut milk.
The amount of coconut milk you use will depend on how much rice you are making. I recommend using one 13.5 oz can of coconut milk for every 2 cups of jasmine or basmati rice.
Coconut cream is a thick, sweet cream in a can similar to the can coconut milk comes in. Using coconut cream will give you a very sweet, sticky dessert rice. Serve Coconut Sticky Rice with sliced or canned fruit.
Yes, you can make coconut rice ahead of time. Simply cook the rice according to the instructions and then let it cool completely.
More Delish Ideas
Coconut Rice In Rice Cooker
Ingredients
- 2 cup Rice jasmine or any long grain rice
- ½ cup Flaked coconut shredded or flaked, sweetened
- 1 teaspoon Salt
- 13.5 oz Coconut milk full fat, 1 can
- 1½ cup Water
- 1½ Green onions sliced thinly
Instructions
- Rinse the jasmine or basmati rice in a fine-mesh strainer until the water runs clear. PRO TIP: Use a regular 8 oz measuring cup, not the rice maker measuring cup, which is only ¾ cup.2 cup Rice
- Add the rice, coconut, and salt to the rice cooker. If you choose to not include the sweetened shredded coconut, add 1 teaspoon of sugar.½ cup Flaked coconut, 1 teaspoon Salt
- Add the water and coconut milk and stir to combine.13.5 oz Coconut milk, 1½ cup Water
- Close the lid and set the rice cooker to cook, or program for rice.
- Once the rice is cooked, open the lid, and fluff the rice with a fork. You can toss in chopped cilantro or sliced green onions also.1½ Green onions
- Serve immediately, or set rice cooker to the 'Warm" setting until the rest of your meal is ready to serve.
Notes
- Use long grain white rice like jasmine or basmati for the best results.
- Use a regular 8 oz measuring cup, not the rice maker measuring cup, which is only ¾ cup.
- Rinse the rice before cooking to remove excess starch.
- Use full-fat coconut milk for the best flavor and texture.
- Add a teaspoon of sugar if you opt to not add the sweetened shredded or flaked coconut.
- Let the rice sit for 5 minutes after cooking to allow the flavors to meld.
Nutrition
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