Rice Cooker Coconut Rice
Fluffy and fragrant coconut rice made easily in a rice cooker.
5 mins
Prep Time
20 mins
Cook Time
4
Servings
Ingredients
- 2 cups jasmine rice
- 1 1/2 cups coconut milk
- 1 1/2 cups water
- 1 tsp salt
- 1 tbsp sugar
- 1 pandan leaf (optional)
- 1 tbsp toasted shredded coconut (for garnish)
Nutrition Facts
320Calories
4gProtein
45gCarbs
14gFat
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Instructions
1
Rinse the jasmine rice under cold water until the water runs clear. This removes excess starch and prevents clumping.
2
In the rice cooker pot, combine the rinsed rice, coconut milk, water, salt, and sugar. Stir gently to mix.
3
Add the pandan leaf (if using) for extra fragrance. This is optional but enhances the aroma.
4
Close the rice cooker lid and set it to the regular white rice setting. Let it cook undisturbed.
5
Once the rice cooker switches to 'keep warm,' let the rice sit for 5-10 minutes to steam further.
6
Fluff the rice gently with a fork. Remove the pandan leaf if used. Garnish with toasted shredded coconut before serving.
Chef's Tips
- Coconut Milk Ratio: For richer rice, replace all water with coconut milk. For lighter rice, use equal parts coconut milk and water.
- Pandan Substitute: If pandan leaf is unavailable, a drop of vanilla extract can add a subtle fragrance.
- Toasting Coconut: Toast shredded coconut in a dry pan over low heat until golden for extra flavor.
- Stirring: Avoid stirring the rice while cooking to prevent it from becoming mushy.
- Leftovers: Store leftover coconut rice in an airtight container in the fridge for up to 3 days. Reheat with a splash of water to restore moisture.
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