Easy Coconut Rice in a Rice Cooker
There’s something universally comforting about a bowl of perfectly cooked coconut rice. It’s a dish that’s as simple as it is satisfying, made even easier when you can cook it effortlessly using your rice cooker. This easy coconut rice recipe is a harmonious blend of creamy coconut flavor infused into every fluffy grain, making it a tempting side dish for any meal.
When I first learned how to make coconut rice, it instantly became a family favorite. My grandmother would make it every Sunday, filling the kitchen with the fragrant aroma of coconuts and jasmine rice. Over the years, I’ve made this recipe my own, but every bite still takes me back to those cherished childhood memories.
Why You’ll Love This Recipe
This coconut rice recipe is beloved for its simplicity and its indulgent, creamy flavor. You’ll adore how the subtle sweetness of the coconut milk enhances the natural taste of the jasmine rice, making it not just a side but the star of the meal. Plus, with the ease of a rice cooker, this dish virtually makes itself!
Ingredients Notes
The stars of this recipe are jasmine rice and canned coconut milk. Make sure to use full-fat coconut milk for the creamiest texture. For an extra touch of flavor, freshly grated coconut or a splash of coconut extract can be added. If jasmine rice is unavailable, basmati rice is a suitable substitute. Don’t forget a pinch of salt to balance the sweetness!
Recipe Steps
Step 1
Rinse 2 cups of jasmine rice under cold water until the water runs clear to remove excess starch.
Step 2
Add the rinsed rice to the rice cooker along with 1 can of coconut milk, 1 1/2 cups of water, and a pinch of salt.
Step 3
Stir the mixture gently to ensure the coconut milk is well distributed throughout the rice.
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Step 4
Close the lid of the rice cooker and set it to the ‘Cook‘ setting. Allow it to cook until automatically switching to ‘Warm’.
Step 5
Once done, fluff the rice with a fork and garnish with finely chopped cilantro for a pop of color and flavor.
Storage Options
To store leftovers, let the rice cool completely before transferring it to an airtight container. It can be refrigerated for up to 4 days. To freeze, portion into freezer bags and lay flat to conserve space; it will remain good for up to a month. When reheating, add a tablespoon of water per cup of rice to restore its moisture, either in the microwave or on the stove.
Variations & Substitutions
For those wanting a twist, add a tablespoon of grated ginger for a zesty note. To make it vegan, ensure the coconut milk used is plant-based with no added dairy. If you wish to add some protein, stir in some toasted almonds or cashews for added texture and flavor.
Serving Suggestions
This coconut rice pairs beautifully with spicy main courses like chicken curry or grilled shrimp. It’s perfect for meal prepping, allowing you to enjoy a tropical taste any day of the week. Serve it warm, with a spritz of lime juice to brighten the flavors.
Frequently Asked Questions
Can I use brown rice instead of jasmine rice? Yes, brown rice can be substituted, but it requires more liquid and a longer cooking time. Adjust the coconut milk and water ratio accordingly, and check if it needs additional time in the rice cooker.
Is it possible to make this recipe without a rice cooker? Certainly! Use a heavy-bottomed pot with a tight-fitting lid. Follow the same steps, bring to a simmer, then reduce heat to low and cover. Cook for about 18–20 minutes, or until the liquid is absorbed and the rice is fluffy.
Can I add vegetables to this dish? Absolutely! Adding peas or finely diced carrots can make this a one-pot meal, providing extra nutrients and color. Simply stir them in during the final stages of cooking.
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Easy Coconut Rice in a Rice Cooker
Ingredients
Main Ingredients
- 2 cups jasmine rice rinsed
- 1 can coconut milk 13.5 oz
- 1.5 cups water
- 1 teaspoon salt
- 0.5 cup shredded coconut optional, for garnish
- 2 tablespoons chopped cilantro optional, for garnish
Instructions
Preparation Steps
- Add rinsed jasmine rice, coconut milk, water, and salt to the rice cooker.
- Stir to combine the ingredients.
- Close the lid and set the rice cooker to the 'Cook' setting.
- Once the rice cooker switches to 'Warm', let it sit for 5 minutes.
- Fluff the rice with a fork and serve with shredded coconut and chopped cilantro, if desired.
Notes
If you try this recipe, please leave a comment and rating below. I love to hear from you and always appreciate your feedback!
