Easy Coconut Rice in Rice Cooker
This simple Easy Coconut Rice in Rice Cooker recipe pairs well with so many sides and entrees. Likewise, I enjoy eating this recipe as a snack and/or dessert!
Equipment
- 1 Baking Sheet
- parchment paper
- 1 liquid measuring cup
Ingredients
- 2 cups jasmine Rice rinsed
- 1 cup water
- 14 oz coconut Milk 1 can
- ½ cup shredded Coconut
Instructions
Step 1: Rinse the Rice
- Rinse the jasmine rice under cold water until the water runs clear.
Step 2: Add Ingredients to the Rice Cooker
- Place the rinsed rice into the rice cooker.
- Add the coconut milk, water, salt, and sugar (if using).
- Stir everything together gently to combine.
Step 3: Cook the Rice
- Close the lid of the rice cooker and set it to the "cook" setting. Let the rice cooker do its job. It will automatically switch to the "keep warm" setting once the rice is fully cooked.
Step 4: (Optional) Toast the Coconut in the Oven
- Preheat the oven to 350°F (175°C).
- Spread the shredded coconut evenly on a baking sheet.
- Bake in the preheated oven for 5-7 minutes, stirring halfway through, until the coconut is golden brown and fragrant.
- Remove from the oven and let it cool.
Step 5: Fluff and Serve
- Once the rice is finished cooking, open the lid and fluff the coconut rice with a fork and serve.
Notes
Jasmine rice cooks at a 1½ :1 ratio of water to rice.
If using a rice cooker, follow rice cooker's directions for cooking Jasmine rice.
If making a different type of rice like sushi the water to grain ratio changes. For instance, for sushi rice I recommend using 1 cup water 1 cup coconut milk and 2 cup sushi rice due to the 1:1 ratio of rice to water.
Nutrition
Calories: 308kcalCarbohydrates: 41gProtein: 5gFat: 14gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 27mgPotassium: 196mgFiber: 1gSugar: 2gVitamin C: 1mgCalcium: 26mgIron: 2mg
Tried this recipe?Let us know how it was!