Rice Cooker Coconut Rice
Servings: 6 people
Calories: 349kcal
This Rice Cooker Coconut Rice is fragrant, fluffy, and easy to make with a touch of a button. The mild coconut flavor is delectable, making this simple side dish perfect for curries, stir fry, stew, and more. Rice cooker, Instant Pot, and stovetop directions included.
Print Recipe
Equipment
- Rice Cooker optional
Ingredients
- 2 cups jasmine rice rinsed
- 1 cup coconut milk full fat
- 1 ⅔ cups chicken stock bone broth, or water
- 1 teaspoon salt
- 3 Tablespoons shredded coconut unsweetened
Instructions
- Combine 2 cups jasmine rice, 1 cup coconut milk, 1 ⅔ cups chicken stock, and 1 teaspoon salt in a rice cooker.
- Cook on “quick” setting or white rice setting.
- After the cook time is up, allow the rice to sit for 5-10 minutes.
- Stir in the 3 Tablespoons shredded coconut and, if desired, the ¼ cup cilantro and lime juice.
- Enjoy!
Notes
Instant Pot Directions
- Add the rinsed jasmine rice, broth, and coconut milk to the pot and seal the lid closed. Set the steam valve in the sealed position.
- Cook on manual high pressure for 5 minutes. Allow the pressure to release naturally for 10 minutes, then manually release the remaining steam.
- Fluff the rice with a fork and stir in the shredded coconut and fresh lime juice. Garnish with cilantro and serve.
- Add the rinsed jasmine rice, coconut milk, and broth (or water) to a medium saucepan and bring to a boil. Cover, reduce heat to a simmer, and cook until the rice has absorbed all of the liquid.
- Fluff the rice with a fork and stir in the shredded coconut and fresh lime juice. Garnish with cilantro and serve.
Nutrition
Calories: 349kcal | Carbohydrates: 54g | Protein: 7g | Fat: 12g | Saturated Fat: 10g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Cholesterol: 2mg | Sodium: 492mg | Potassium: 250mg | Fiber: 1g | Sugar: 1g | Vitamin A: 5IU | Vitamin C: 2mg | Calcium: 28mg | Iron: 2mg