Coconut Rice (rice cooker version)
Coconut jasmine rice is a fragrant, slightly sweet side dish that pairs beautifully with tropical or savory mains like mango chicken. Made in a rice cooker with jasmine rice, coconut milk, a touch of sugar, and salt, it’s simple to prepare and yields a soft, pleasantly sticky texture. Letting the rice steam for a few extra minutes after cooking ensures it’s fully tender and infused with rich coconut flavor.
Servings 5 servings
Calories 407kcal
Equipment
Ingredients
- 2 cups Thai jasmine-scented white rice note that other types of rice, such as brown rice, do not work for this recipe
- 1 ½ cups good-quality coconut milk not "lite"
- 2 cups water
- ½ tsp salt
- 1 tsp brown sugar
Instructions
- Place rice in rice cooker. Add the water, coconut milk, sugar and salt. Stir well (use a plastic or wooden utensil to avoid scraping off the non-stick surface).
- Cover and set to cook.
- Once your rice cooker switches to "warm" mode, allow another 8-10 minutes for rice to finish "steaming". This will ensure your coconut rice is fully cooked and pleasantly sticky.
- Gently fluff with chopsticks before serving. Serves 4-5
Nutrition
Serving: 1serving | Calories: 407kcal | Carbohydrates: 62g | Protein: 7g | Fat: 15g | Saturated Fat: 13g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Sodium: 250mg | Potassium: 235mg | Fiber: 1g | Sugar: 1g | Vitamin C: 1mg | Calcium: 37mg | Iron: 3mg