Kristin Maxwell
Last updated on
Coconut Rice
Coconut Rice is a fluffy, sweet rice, that can easily be made in your rice cooker or on the stovetop. A delicious side dish for Asian inspired dishes.
We are a family of rice lovers. Mexican Rice, Chicken and Rice, you name it, we love it. We love it so much we’ve gone through a Rice Cooker (aff link) about every year. Something we hadn’t tried though, was Coconut Rice.
I came across a recipe and decide it was time. I tweaked it a bit and made it Rice Cooker friendly. It came out perfectly delicious and with a subtle sweetness from the coconut milk. I actually did toss a little handful of real shredded coconut in there too, but it’s not necessary. You can also add cilantro if you’re one to like the stuff, but I added parsley for some color and freshness.
HOW TO MAKE COCONUT RICE
There are two ways you can make this Coconut Rice recipe – in the rice cooker or on the stovetop. I’ve included both instructions in the recipe below, but we prefer the rice cooker because it senses when the rice is done, making it much easier – no babysitting required!
Place the ingredients in the rice cooker and hit “white rice.” The rice cooker will do it’s thing and you will end up with perfectly steamed, sweet and slightly sticky rice. Once the rice is done cooking, fluff it with a fork and stir in some fresh minced cilantro or parsley. I also added some shredded coconut, but that’s completely optional.
The coconut flavor is so subtle, it’s almost an aftertaste, but there is definitely a creamy feel to this coconut rice. When all 5 people in your family say they love it, you know you’ve got something good!
If you loved this Coconut Rice, here are some more rice recipes to try:
And here are some more coconut recipes:
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Coconut Rice
Fluffy, sweet rice flavored with coconut milk is easily made on the stovetop or in your rice cooker.
Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins
Ingredients
- 2 cups jasmine rice
- 1 13.5- ounce can coconut milk
- 1 and ½ cups of water
- 1 teaspoon salt or to taste
- 1 teaspoon granulated sugar or to taste
- 1 tablespoon fresh cilantro or parsley chopped (optional for garnish)
- 2 tablespoons shredded coconut optional
Instructions
Rice Cooker method:
- Rinse jasmine rice using a fine mesh sieve until water runs clear.
- Place all ingredients except cilantro in a rice cooker and select “white rice.”
- When the cycle is finished, fluff rice with a fork and stir in fresh chopped cilantro or parsley if desired.
Stovetop method:
- Rinse jasmine rice using a fine mesh sieve until water runs clear.
- In a 3 quart pot or saute pan, bring rice, coconut milk, water, salt and sugar to a boil.
- Reduce heat to low, cover and cook for 20 minutes. Do not remove the lid during this time.
- When water is fully absorbed, fluff rice with a fork and stir in fresh chopped cilantro or parsley if desired.
OK im drooling just looking at this! I can’t wait to try this recipe out! 🙂
Thanks for stopping by Kartheek!
Should I add less water if I am using sushi rice?
I haven’t used sushi rice in this recipe. I would follow the ratios on the package.
I make this all the time in my rice cooker and LOVE it. Can I make it with brown rice?
I’m not a big fan of brown rice so I haven’t personally tried it. But if you do, let me know!
this is, hands down, the best rice i have ever had.
thanks so much!
You are so welcome Barbara! Thanks for stopping by.
It looks like a good recipe! I have a question on the rice measurement. Are you using 2 real cups of rice or 2 of the smaller “cups” – in reality about 3/4 of a cup – that comes with the rice ccooker?
Great question! I’ll add this to the post. I used a regular 1 cup measurement.
Thank you so much; I’m going to try this sometime this week.
I’m pretty excited to try this!! I was wondering, would a bit of candied ginger go well in this? I was thinking to mince it and let it cook into the rice… thoughts?
Interesting idea! I think you should try it!
I like adding a bit of lemon and fish sauce mmm so good