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Rice Cooker Coconut Rice

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It's as easy as adding (rinsed) rice, coconut milk, water and salt into a rice cooker and pressing start. Prep is minimal and you get to set it and forget it for just under a half hour. This coconut rice is fluffy, fragrant and delicious! Serves 12 (1/3 cup) portions.
Course Side Dish
Cuisine American
Keyword basmati rice, coconut milk, coconut rice, recipe, toasted coconut
Prep Time 5 mins
Cook Time 30 mins
Total Time 35 mins
Servings 12 servings
Calories 307
Author Laurie McNamara


  • 4 cups basmati rice see notes
  • 1 (15 ounce) can full fat coconut milk
  • water
  • kosher salt
  • 1/4 cup unsweetened flaked coconut optional


  • Measure rice into a fine mesh strainer and rinse under cool water for a few minutes, until the water runs clear.
  • Place rice into the rice cooker along with coconut milk and salt. Fill the pot with water up to the 4 cup waterline.
  • Close the lid, and depending on your brand of rice cooker, press the start or "white rice" button.
  • Once rice is fully cooked, keep it on the warm setting while you quickly toast coconut in a dry skillet.
  • Serve coconut rice in a large bowl and top with the toasted coconut.


*note that 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.


Calories: 307kcal | Carbohydrates: 51g | Protein: 5g | Fat: 9g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 8mg | Potassium: 158mg | Fiber: 1g | Sugar: 1g | Vitamin C: 1mg | Calcium: 24mg | Iron: 2mg