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A square, overhead image of Rice Cooker Coconut Rice. The rice is in a large, grey bowl in the centre of the image and is topped with toasted coconut, coriander and lime zest. On the right side of the image, there is a dark teal napkin tucked underneath the bowl. On top of the napkin, in the right corner of the image, you can slightly see a large wooden spoon. In the top left corner of the image, you can see three lime wedges on the surface. Below that you can slightly see a light grey dish, filled with coriander. This is all set on a dark wooden background.
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Rice Cooker Coconut Rice

Beautiful, tender, aromatic jasmine rice, cooked in the rice cooker with creamy coconut milk and a little touch of sugar and salt.
Prep Time5 minutes
Cook Time1 hour
Total Time1 hour 5 minutes
Course: accompaniment, side dish
Cuisine: Asian
Keyword: coconut milk, rice
Servings: 8
Author Nicky Corbishley

Ingredients

  • 500 g (2 1/2 cups) jasmine rice
  • 400 ml (14 oz) tin full-fat coconut milk
  • 300 ml (11.5 floz) water
  • 1 tsp sugar
  • ½ tsp salt

To Serve:

  • toasted shredded coconut see tip
  • 2 tbsp finely chopped coriander cilantro
  • Finely grated zest of 1 lime

Instructions

  • First we need to rinse the rice. I do this directly in the rice cooker pot. Simply cover the rice with cold water, give it a really good swirl, let the rice settle at the bottom of the pan again for 1-2 seconds, then pour off the excess water.
    500 g (2 1/2 cups) jasmine rice
  • Repeat this rinsing 3-4 times, until the water is almost clear. On the last rinse, try to pour off as much of the water as possible.
  • Pour over the coconut milk, water, sugar, and salt.
    400 ml (14 oz) tin full-fat coconut milk, 300 ml (11.5 floz) water, 1 tsp sugar, ½ tsp salt
  • Stir once (don’t stir again after this).
  • Turn on the rice cooker and let it run the rice cooking cycle for white rice (this can be different times for different models).
  • Once cooked, serve as is, or you can top with shredded toasted coconut, chopped coriander and lime zest
    toasted shredded coconut, 2 tbsp finely chopped coriander, Finely grated zest of 1 lime

Video

Notes

Why rinse the rice?

This removes some of the starch. The excess starch in the rice causes the rice to be a little stickier and clumpier. The addition of coconut milk in this recipe also adds stickiness to the rice. So it’s best to rinse the rice so it’s not overly sticky.

I don't have a rice cooker - can I make it on the stovetop instead?

Yes! I have a stovetop coconut rice recipe here.

Nutritional information is approximate, per person (this recipes serves 8)

Nutrition

Calories: 331kcal | Carbohydrates: 52g | Protein: 5g | Fat: 11g | Saturated Fat: 10g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Sodium: 157mg | Fiber: 1g | Sugar: 1g

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