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Close up view of a dish of coconut rice

Coconut Rice in Rice Cooker

Fluffy and tender with a light coconut flavor and bits of shredded coconut for sweetness, coconut rice in the rice cooker makes an easy and delicious side dish!
4.67 from 12 votes
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Prep Time: 20 minutes
Cook Time: 30 minutes
Additional Time: 10 minutes
Total Time: 1 hour
Servings: 8 servings
Calories: 97kcal
Author: Pat Nyswonger

Ingredients

  • 2 cups Jasmine Rice (400 grams)
  • 1 (14 ounce) can coconut milk
  • ½ cup water or coconut water
  • 1 teaspoon salt
  • ½ cup shredded coconut sweetened or unsweetened

Instructions

  • Measure the rice into the rice cooker pot and rinse the rice in cold water until the water is clear (about 3-4 rinses).  Drain the rice, cover it with cold water, and soak for 15 minutes, then drain.
  • Add the coconut milk, water, and salt to the rice and stir to combine.
  • Place the rice pot into the rice cooker unit, close the cover, turn on the cooker, and select “White Rice” option.  
  • The rice will cook for about 30 minutes, then will switch to “Keep Warm”
  • Open the cover, add the shredded coconut, and fluff the rice, stirring with the serving spatula to distribute any remaining moisture. 
  • Serve immediately or close the cover and keep warm until needed.

Notes

  • Not all rice cookers are created equal. Follow the manufacturers’ instructions for your particular rice cooker.
  • Rinsing the rice will remove the starch or dust from the grains and keep the rice from being gluey.
  • Soaking the rice for 15 minutes gives the rice a head start in the absorption phase, and the rice will be fully cooked and fluffy when finished. This step eliminates any crunchy, uncooked rice.
  • Do not use only coconut milk because coconut milk is thicker than water and will not absorb the rice properly.  Adding water or coconut water helps the rice absorb the liquid better.
  • For best results, use light or full-fat canned coconut milk.
  • Do not use canned coconut cream as there is too much fat, and the rice will be oily.
  • You can use sweetened or unsweetened coconut in this recipe. A little sugar will enhance the flavor of the coconut, but if you find sweetened coconut too sweet, you can use unsweetened coconut and a pinch of sugar.

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Nutrition

Serving: 1 | Calories: 97kcal | Carbohydrates: 16g | Protein: 2g | Fat: 2g | Saturated Fat: 2g | Cholesterol: 2mg | Sodium: 326mg | Fiber: 1g | Sugar: 4g