Coconut rice is such a simple side dish, but it always feels a little special. That gentle coconut flavour paired with fluffy rice works beautifully alongside curries, grilled meats, stir-fries, or even on its own with a few toppings. The best part? Your rice cooker does all the hard work.
What You Need
Note: Scroll to the recipe card at the bottom for the ingredient quantities and full detailed method.
Jasmine rice – My go-to for this recipe. It’s naturally fragrant and soft, which pairs beautifully with coconut milk. You can also use basmati or another long-grain rice.
Coconut milk – A 400g tin of coconut milk works perfectly. Full-fat gives a richer flavour, but light coconut milk also works.
Water – Adjust depending on your rice cooker. I find 250ml works best in my Russell Hobbs large rice cooker. As a guide, aim for the water level to sit about a thumb’s width above the rice.
Salt (optional) – A pinch enhances the flavour, but you can leave it out if preferred.
Desiccated coconut (optional) – Stir a tablespoon or two into the rice before cooking for extra flavour and texture, or sprinkle on top before serving.
Spring onions (optional) – Chop and stir through after cooking for a fresh finish.
Equipment
- Rice cooker – Any size or brand works; just keep an eye on the water level the first time you make it.
- Measuring jug – For accurate water measurement.
- Spoon or spatula – To stir before cooking and fluff afterwards.
Making It
Start by giving your rice a quick rinse right in the rice cooker bowl until the water runs mostly clear – this helps keep it nice and fluffy.
Pour in the coconut milk, followed by the water, then add a pinch of salt if you like. Give it all a good stir so the coconut milk blends in evenly, and if you’re going for extra flavour, sprinkle in some desiccated coconut now.
Close the lid, press the start button, and let the rice cooker do its thing – mine takes about 20 to 25 minutes.
When it’s ready, fluff the rice gently with a spoon or spatula, and if you fancy, stir through some chopped spring onions just before serving.
Don’t Have a Rice Cooker?
You can make this on the hob too. Use the same ingredients, adding everything to a saucepan. Bring to the boil, then lower to a gentle simmer. Cover and cook for 12–15 minutes, or until the liquid is absorbed and the rice is tender. Fluff before serving.
More Rice Cooker Recipes
Are you looking for more rice cooker recipes? Try these for inspiration;
Rice Cooker Coconut Rice Recipe
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Equipment
Ingredients
- 500 g jasmine rice or basmati/other long-grain rice
- 400 g tin coconut milk
- 250 ml water*
- Optional pinch of salt
- Optional 2–3 tbsp desiccated coconut
- Optional chopped spring onions to serve
Instructions
- Rinse the rice in the rice cooker bowl until the water runs mostly clear.
- Add coconut milk, water, and a pinch of salt (if using). Stir well.
- For extra flavour, stir in desiccated coconut before cooking.
- Close the lid and start the rice cooker. Cook for about 20–25 minutes.
- Fluff the rice once cooked, and stir in chopped spring onions if desired.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an estimate.