Rice Cooker Coconut Rice
Easy and simple rice cooker coconut-infused jasmine rice is the perfect side to complement your favorite island-inspired main dishes, like coconut shrimp, Hawaiian grilled chicken, and savory curries.
Equipment
Ingredients
- 1 cup Jasmine rice or any long grain rice
- 1 cup water
- ¾ cup full fat coconut milk if possible, use a Thai brand
- 1 tablespoon sugar
- ½ teaspoon kosher salt
Instructions
- Rinse the rice three times with water to clean it. Drain well with a strainer.
- Add the rice to the pot along with the water, coconut milk, sugar and salt. Stir together well.
- Set the cooker to start or cook.
- Once done cooking, fluff up the rice with a spatula and serve immediately.
Notes
*Nutritional facts provided are only an estimate, accuracy is not guaranteed
- Measuring cup used is the standard US measuring cup, not the cup that came with the rice cooker.
- Make sure to drain the rice well after rinsing it, otherwise the rice may get too mushy.
- For Basmati rice, liquid measurements will be the same.
- Enjoy the rice immediately, if you keep it in the rice cooker too long, (depending on the rice cooker) the rice may form a burnt crust on the bottom of the pot.
- Cooking times may vary depending on the rice cooker.
Nutrition
Serving: 4cupsCalories: 264kcalCarbohydrates: 41gProtein: 4gFat: 9gSaturated Fat: 8gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.5gSodium: 301mgPotassium: 147mgFiber: 1gSugar: 3gVitamin C: 0.4mgCalcium: 23mgIron: 2mg
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