Rice Cooker Coconut Rice Recipe
Fluffy, fragrant, and creamy, this coconut rice is the perfect side dish for curries, stir-fries, or grilled meats — and it’s effortless in the rice cooker.
Servings: 4
Calories: 605kcal
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
*adjust to your rice cooker – the first time we made it with 300ml and it was a bit too wet
Nutrition
Calories: 605kcal | Carbohydrates: 100g | Protein: 9g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.3g | Sodium: 9mg | Potassium: 144mg | Fiber: 2g | Sugar: 0.1g | Calcium: 37mg | Iron: 1mg
