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Rice Cooker Coconut Rice Recipe

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4.1 from 15 reviews

This fragrant and creamy rice cooker coconut rice recipe is a simple yet flavorful side dish perfect for pairing with a variety of Asian and tropical meals. Using jasmine rice cooked gently in full-fat coconut milk and water, then finished with fresh lime zest, chopped coriander, and optional toasted shredded coconut, it offers a rich, subtly sweet taste with a vibrant aromatic twist.

  • Total Time: 45 minutes
  • Yield: 8 servings

Ingredients

Rice and Liquid

  • 500 g (2 1/2 cups) jasmine rice
  • 400 ml (14 oz) full-fat coconut milk
  • 300 ml (11.5 fl oz) water

Seasonings

  • 1 tsp sugar
  • 1/2 tsp salt

Garnish

  • Toasted shredded coconut (optional, for topping)
  • 2 tbsp finely chopped coriander (cilantro)
  • Finely grated zest of 1 lime

Instructions

  1. Rinse the Rice: Place the jasmine rice directly into the rice cooker pot and cover it with cold water. Swirl the rice vigorously to wash off excess starch, then let the grains settle for 1-2 seconds. Carefully pour off the cloudy water. Repeat this rinsing process 3-4 times until the water runs almost clear, ensuring the rice cooks to a fluffy texture.
  2. Add Liquids and Seasoning: After the final rinse, pour in the full-fat coconut milk, water, sugar, and salt into the rice cooker pot with the rice. Stir gently once to combine the ingredients evenly but avoid stirring again after this to prevent the rice from becoming gummy.
  3. Cook the Rice: Turn on your rice cooker and start the standard cooking cycle for white rice. Cooking duration will vary depending on your rice cooker model but typically takes about 30-40 minutes. Allow the coconut milk to infuse the rice as it cooks.
  4. Finish and Serve: Once the rice cooker signals that the cooking cycle is complete, open the lid and fluff the coconut rice gently with a fork. Serve the rice topped with optional toasted shredded coconut, freshly chopped coriander, and grated lime zest for a burst of freshness and added texture.

Notes

  • Rinsing the rice properly is essential to achieve fluffy, non-sticky coconut rice.
  • Use full-fat coconut milk for the richest flavor and creaminess.
  • If you don’t have a rice cooker, this recipe can be adapted to stovetop cooking using a heavy-bottomed pot with a tight-fitting lid.
  • To toast shredded coconut, spread it in a dry skillet over medium heat, stirring frequently until golden brown and fragrant.
  • Adjust the sugar and salt according to taste preferences.
  • Author: Amelia
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Category: Side Dish
  • Method: Rice Cooker
  • Cuisine: Southeast Asian

Find it online: https://recipesvibe.com/rice-cooker-coconut-rice-recipe-2/