This rice cooker coconut rice recipe is easy and produces fluffy and delicious rice. Combine long-grain rice, coconut milk, water, and salt and let your rice cooker do all the work. Set it and forget it with minimal preparation.
If you have trouble making delicious rice, you need a rice cooker.
Over five years ago, during the first few years of Simply Scratch, I never posted a rice recipe, let alone coconut rice. why? This is because back then, it was not possible to consistently make delicious rice in a pot or pot. It’s not that I won’t do it, I’ll try it, but it will be a disaster when it’s done (or not done) because sometimes it’s undercooked.
But is it possible to make fluffy, soft, and perfectly cooked rice in a rice cooker?What can I do?
Coconut rice is one of my favorites. It’s especially easy because you just add rice, coconut milk, water, and salt, close the lid, and press a button. Who doesn’t like this idea?
To make this coconut rice you will need:
Long grain rice – I like to use basmati rice, jasmine rice, or long grain white rice, depending on what I’m making. Kosher Salt – Enhances the flavor of this recipe. Coconut Milk – Use full-fat canned coconut milk. Coconut Oil – Adds an extra coconut flavor. Toasted Coconut Flakes – Optional for garnish.
Depending on whether I’m making Thai, Indian, or something completely different, I use basmati or jasmine rice, but long-grain white rice works just as well. Today it’s basmati. Place 2 cups (about 10 ounces) of rice in a large mesh colander and rinse with cold water until water runs clear.
Note: Most rice cookers come with their own measuring cup. If you don’t have it or have lost it (like me), measure out four 3/4 cups. 3/4 of a cup is equivalent to the “cup” used in most rice cookers.
Add the washed rice to the rice cooker pot and add 1/2 teaspoon kosher salt.
Add 1/2 can (7 oz) full-fat canned coconut milk.
Next, add water up to the “white rice” or “2 cups” water line. This is usually located inside the pot. Stir in rice, coconut milk, and water.
Close the lid, plug it in, and press the white rice button. It’s that simple.
Toast the coconut:
This is completely optional, but adds flavor and texture. While the rice is cooking, add 1/4 cup unsweetened coconut flakes to a dry skillet. Heat over medium-low heat, stirring often, until golden brown.
Remove and set aside.
Once cooked, the rice will be fluffy.
Finally, pour in 1/2 tablespoon (unrefined) coconut oil.
Then stir to combine.
If you want to maximize the time and coconut flavor, I highly recommend sprinkling toasted unsweetened coconut on top. Mixing it throughout the rice increases the texture and flavor, and makes it look more beautiful.
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enjoy! If you try this rice cooker coconut rice recipe, please let me know! Take a photo and tag me on Twitter or Instagram!
yield: 8 for one person
rice cooker coconut rice
This rice cooker coconut rice recipe is easy, fluffy, and delicious! Combine long-grain rice, coconut milk, water, and salt and let your rice cooker do all the work. Set it and forget it with minimal preparation. Yields about 4 cups or 6-8 servings.
Make rice:
Place the rice in a large mesh colander and rinse under cold water until the water runs clear. Transfer the washed rice to the rice cooker pot and add salt. Pour in the coconut milk and add water to the level of “white rice” or “2 cups”. This is usually located inside the pot. Stir in rice, coconut milk, and water.
Close the lid, plug it in, and press the white rice button.
The cooked rice should be fluffy. Pour in (unrefined) coconut oil and stir. Keep warm in the slow cooker while you toast the coconut.
Toast the coconut:
While the rice is cooking, add the coconut flakes to a dry skillet. Heat over medium-low heat, stirring often, until golden brown.
Nutrition Disclaimer: All information posted on this site is for informational purposes only. I am not a certified nutritionist, so the nutritional information shared on SimplyScratch.com should only be used as a general guideline.
Provided by: 0.5cup, calorie: 211kcal, carbohydrates: 30g, protein: 3g, fat: 9g, Saturated fat: 8g, Polyunsaturated fats: 0.2g, Monounsaturated fats: 0.5g, sodium: 152mg, potassium: 120mg, fiber: 1g, sugar: 1g, Vitamin C: 1mg, calcium: 15mg, iron: 1mg
This recipe was originally posted on September 28, 2016 and has been updated with clear and concise instructions, new photos, and helpful information.
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(Tag translation) Basmati rice
