Coconut Rice In Rice Cooker

black bowl of white grain and chopsticks.

5 from 2 votes

Making Coconut Rice in a rice cooker is a delicious and easy-to-make side dish that is perfect for any occasion. Coconut rice is a great way to add a touch of tropical sweetness to your meal.

Prep Time5

Cook Time25

Total Time30

Course: Side Dishes

Cuisine: Asian, Latin

Servings:

Calories: 200kcal

Author: Kelly Bloom

Equipment

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

US Customary - Metric

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.