Having a rice cooker has changed my life! And I now can make my rice cooker coconut rice with success!
I’ve only said this eight thousand times, but like, everyone in the world should own one because they are magical.
Five plus years ago, in the wee years of Simply Scratch, there was no way I would ever post a recipe for rice, let alone coconut rice. Why? Because I cannot make rice in a pan, pot, Dutch oven… anything. 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 too sometimes. And it would (still does?) always baffle me when I would watch a show on Food Network and someone could effortlessly make rice on their stove top. Just. HOW?
But making fluffy, tender, perfectly cooked rice in a rice cooker? THAT I can do.
Just a last month I upgraded my old Aroma rice cooker for it’s much newer and digital version and I have zero regrets about it. I absolutely love it! So far I’ve made brown rice for vegetable fried rice, regular ol’ jasmine rice and now the oh-so-tasty coconut rice.
Coconut rice is one of my all time favorites, especially because it’s as easy as dumping in rice, coconut milk, water and salt, closing the lid and pressing a button. Who wouldn’t love that?
To Make This Coconut Rice You Will Need:
- 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 recipe.
- 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 just 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 easy as that.
Toast The Coconut:
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!
Rice Cooker Coconut Rice
Ingredients
- 10 ounces basmati rice, about 2 "cups"
- 7 ounces canned full-fat unsweetened coconut milk
- water
- 1/2 teaspoon kosher salt
- 1/2 tablespoon unrefined coconut oil
- 1/4 cup unsweetened flaked coconut, optional
Instructions
MAKE THE RICE:
- Add the rice into a large mesh strainer and rinsed under cool water until the water runs clear. Transfer the rinsed rice to the rice cooker pot and add salt. Pour in coconut milk and 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.
- Once cooked the rice should be plump and fluffy. Pour in the (unrefined) coconut oil and stir to combine. Keep warm in the slow cooker while you toast the coconut.
TOAST THE COCONUT:
- While the rice is cooking, add coconut flakes into a dry skillet. Heat over medium-low heat, stirring often until golden brown.
Notes
This recipe was originally posted on September 28th, 2016 and has been updated with clear and concise instructions, new photography and helpful information.
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Rice can be a nightmare because of the nature of the grain. Let’s start with the washing, absolutely necessary for LONG grain rice but not short grain. The reason is a starch that’s part of the shell on long grain rice. If you don’t get that starch off, when the rice gets cold it hardens and feels like you are chewing sand. Trouble is that “enriched” rice has extra vitamins on it that get washed off too. I won’t bore you with the long winded explanation of the proper way to wash rice, much more involved than your method, but it persuaded me to switch to short-grain rice which doesn’t have that problem.
The next problem is that directions for rice to water ratio are only averages and it’s different for different amounts. The most accurate ratio I’ve seen is the one given by Alton Brown. 1 Cup Rice – 1 1/2 Cup Water, 2 Cups Rice – 2 3/4 Cups Water, 3 Cups Rice – 3 1/2 Cups Water (yes, the ratio goes and this is level measuring cups, not rice cooker cups.). This is for WHITE rice, BROWN rice uses 1/4 cup less than the chart above for each.
This doesn’t even count needing to use a pot with a tight fitting lid (so too much steam doesn’t escape), NEVER opening the pot from the moment you close it until 5 minutes after you’ve taken it off the heat (sounds strange but it’s important) or fluffing the rice immediately after you open the pot with a fork. Even then the rice might still have a little excess water (showing the rice was a little old before use) but it will still be perfectly edible and taste good.
I’m with you, the rice cooker is a LOT simpler!
Wow! Thanks for the tips and all the info!
Very simple recipe for great tasting coconut rice. I used regular white rice since in my rice cooker (since I did not have basmati) and it was perfect!. I served with curried drumsticks with coconut milk done in a slow cooker and according to my daughter it was the best meal I had made in a long time. Like you I swear by my rice cooker. This is definitely a keeper!
Thank you, Kathy-Ann! Thank you for taking the time to make this recipe and leave such an great review. 🙂
This was wonderful!
OMG this looks amazing! I can’t wait to try this out tonight! 🙂
Rice was amazing. Thank you!