Coconut Rice (Rice Cooker)
Fragrant, creamy coconut rice made entirely in the rice cooker — soft, slightly sweet, and ready to go with stew, grilled fish, or a simple weeknight meal.
Ingredients
- 2 cups jasmine or long-grain white rice
- 1 cup full-fat coconut milk (well shaken)
- 1 1/2 cups water
- 1 tsp salt
- 1 tsp sugar (optional, for a hint of sweetness)
- 1 tbsp coconut oil or butter (optional, for richer rice)
- 2–3 cardamom pods, lightly crushed (optional)
- Fresh cilantro or toasted coconut flakes, for serving (optional)
Instructions
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Rinse the rice: Place rice in a fine-mesh strainer and rinse under cold water until the water runs mostly clear. Drain well.
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Load the rice cooker: Add rinsed rice, coconut milk, water, salt, sugar (if using), and coconut oil or butter (if using) to the rice cooker pot. Add cardamom pods if you want a light spice fragrance. Stir once to combine.
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Cook: Close the lid and start a normal white-rice cycle. Do not open the lid while it cooks.
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Rest: When the cooker switches to warm (or finishes), leave the lid closed for 10 minutes so the steam finishes cooking the grains.
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Fluff and serve: Open the lid, remove cardamom pods if used, and fluff gently with a fork or rice paddle. Serve warm with English peas stew, grilled chicken, fish, or beans.
Bree's Notes
Coconut rice is one of those sides that makes an ordinary stew feel special. Full-fat coconut milk gives the best texture — light coconut milk can turn out watery. If your rice cooker runs a little dry, add 2–3 extra tablespoons of water next time. Leftovers reheat well with a splash of water or coconut milk.