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.
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.