Rice Cooker Coconut Rice
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.
Ingredients
- 4 cups basmati rice see notes
- 1 (15 ounce) can full fat coconut milk
- water
- kosher salt
- 1/4 cup unsweetened flaked coconut optional
Instructions
- 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.
Notes
*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.
Nutrition
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