Rice Cooker Coconut Rice

This Rice Cooker Coconut Rice recipe is easy, fluffy and delicious! Long grain rice, coconut milk, water and salt are combined and the rice cooker does all the work for you. Prep is minimal and you get to set it and forget it. Yields about 4 cups or 6 to 8 servings.

Course Side Dish

Cuisine American

Keyword basmati rice, coconut milk, coconut rice, recipe, toasted coconut

Prep Time 5

Cook Time 30

Total Time 35

Servings servings

Calories 211

Author Laurie McNamara

Equipment

Green Life Ceramic Non-stick Rice Cooker

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

US Customary - Metric

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

Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.

Nutrition