Home Kitchen Rice Cooker Coconut Rice

This Rice Cooker Coconut Rice recipe is straightforward and yields fluffy and satisfying rice! Long grain rice, coconut milk, water and salt are combined and the rice cooker does all the work for you. Prep is minimal and you get to set it and forget it!

If you struggle to make good rice, you need a rice cooker.

Five plus years ago, in the first few years of, there was no way I would ever post a recipe for rice, let alone coconut rice. Why? Because back then, I could not consistently make good rice in a pan or pot. Not that I wouldn’t try, oh I’d try but it would be an epic disaster when it was done (or not done) because it would turn out under-cooked sometimes.

But making fluffy, tender, perfectly cooked rice in a rice cooker? That I can do.

Coconut rice is one of my all time favorites, especially because it’s as unfussy as dumping in rice, coconut milk, water and salt, closing the lid and pressing a button. Who doesn’t love the idea of that?

For this Coconut Rice Gather:

• long grain rice – I like to use basmati, jasmine or long grain white rice, depending on what I’m making.
• kosher salt – Enhances the flavors in this dish.
• coconut milk – Use full fat canned coconut milk.
• coconut oil – Lends additional coconut flavor.
• toasted coconut flakes – Optional for garnish.

Depending on if I’m making Thai, Indian or something else entirely, I will use either basmati or jasmine rice but long grain white rice would work only as well. Today it’s basmati. I added 2 cups (or about 10 ounces) of rice into a large mesh strainer and rinsed under cool water until the water runs clear.

NOTE: Most rice cookers come with their own specific measuring cup. If you don’t have one or (like me) have lost it, measure out four 3/4 cups. 3/4 of a cup is equivalent to the “cup” that is used with most rice cookers.

Add the rinsed rice to the rice cooker pot and add 1/2 teaspoon kosher salt.

Add in 1/2 a can (7 ounces) of full fat canned coconut milk.

Then fill with water to the “white rice” or “2 cup” waterline. This is typically located on the inside of the pot. Give the rice, coconut milk and water a stir.

Close the lid, plug it in and press the white rice button. It’s as straightforward as that.

Toast The Coconut:

This is entirely optional, but adds additional flavor and texture. While the rice is cooking, add 1/4 cup unsweetened coconut flakes into a dry skillet. Heat over medium-low heat, stirring often until golden brown.

Remove and set off to the side.

Once cooked the rice should be plump and fluffy.

Lastly, pour in 1/2 tablespoon of (unrefined) coconut oil.

And stir to combine.

Now depending on your time or desire for the utmost coconut flavor, then I highly suggest sprinkling toasted unsweetened coconut over top. It adds texture, flavor and looks pretty when mixed throughout the rice.

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Enjoy! And if you give this Rice Cooker Coconut Rice recipe a try, let me know! Snap a photo and tag me on twitter or instagram!