Coconut Jasmine Rice in Rice Cooker
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Coconut Jasmine Rice in Rice Cooker
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Making coconut rice in a rice cooker is a convenient and easy way to prepare this side dish. Simply add all ingredients to the rice cooker and press the cook button. That’s it! The rice comes out perfectly fluffy, creamy, and flavorful every time! So much easier than using the stove. Serve it with curries, stir-fries, stewed meats, and veggies.
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Ingredients
- 2 cups jasmine rice*
- 1 can coconut milk** 13.5 oz, I recommend using full-fat version for the best result
- 1 ¾ cups water
- 1 teaspoon salt
- 1 tablespoon sugar*** adjust to your taste
- chopped fresh cilantro optional for garnish
Instructions
- Add rice to the rice cooker and rinse it in water until the water runs clear. Drain well. This process helps remove excess starch and prevents the rice from getting too sticky. You can skip this process if you prefer a sticky texture.
- Add the coconut milk, water, salt, and sugar.
- Mix the ingredients by stirring gently with a spoon so that they are evenly distributed.
- Place the pot into the rice cooker and close the lid. Set it to cook on white rice setting. (For most models, it’s the “Regular” or “Start” setting.) Let the rice cooker complete the cooking cycle, which can take 40 minutes to 1 hour. The exact cooking time varies depending on your rice cooker model.
- Once finished, the rice cooker will switch to “Warm”. Keep the lid on and let the rice steam for 5-10 minutes.
- Open the lid, fluff with the rice cooker paddle and garnish with chopped cilantro.
Equipments used:
Notes
- * You can also use basmati rice for this recipe. The ratio is the same.
- ** Make sure your coconut milk is in liquid form. Some brands have very thick coconut milk, which resembles coconut cream. It won’t work for this recipe.
- *** You can skip sugar if you prefer. I like my rice slightly sweet and usually use 1 to 3 tablespoons of sugar. The higher-sugar version is very popular among kids.
- How to make coconut rice in an instant pot? Following the same ratio of rice to liquid. Use the "Rice" setting of the instant pot.
- How to store leftovers? Let leftovers cool to room temperature and then store them in an airtight container in the fridge for up to 4 days. To freeze, place it in a freezer-safe container in the freezer for up to 3 months. Thaw in the fridge before reheating.
- To reheat: Place the rice in a saucepan over medium heat and stir until warm throughout. You can also reheat it in the microwave for 2-3 minutes. Stir well before serving.
Nutrition Information
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Calories
233kcal
(12%)
Carbohydrates
51g
(17%)
Net Carbohydrates
50g
Protein
4g
(8%)
Fat
0.4g
(1%)
Saturated Fat
0.1g
(1%)
Polyunsaturated Fat
0.1g
Monounsaturated Fat
0.1g
Sodium
394mg
(16%)
Potassium
71mg
(2%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Calcium
20mg
(2%)
Iron
0.5mg
(3%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 233 kcal
% Daily Value*
| Calories | 233kcal | 12% |
| Carbohydrates | 51g | 17% |
| Net Carbohydrates | 50g | |
| Protein | 4g | 8% |
| Fat | 0.4g | 1% |
| Saturated Fat | 0.1g | 1% |
| Polyunsaturated Fat | 0.1g | 1% |
| Monounsaturated Fat | 0.1g | 1% |
| Sodium | 394mg | 16% |
| Potassium | 71mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Calcium | 20mg | 2% |
| Iron | 0.5mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
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