Fluffy Rice Cooker Coconut Rice

Light brown toasted coconut sits on a bowl of fluffy white rice.

Fluffy Rice Cooker Coconut Rice

Master this easy coconut rice in your rice cooker and never buy takeaway rice again. This amazingly soft, fluffy jasmine rice infused with rich coconut flavour is the perfect partner to curries, stir fries, rice bowls and more!

Course Basics

Cuisine Thai

Prep Time 5

Cook Time 45

Total Time 50

Servings Side Serves

Calories 352kcal

Author Wandercooks

Cost $3

Equipment

1 Rice cooker

Ingredients

2 cups jasmine rice 300 g / 10 oz, IMPORTANT: use the smaller rice cup measure that came with your rice cooker, NOT a regular cup measure.
½ tsp salt
½ tsp sugar
1 can coconut milk 400 ml / 13.52 oz
water up to the 2 cup line on your cooker

Instructions

Place the jasmine rice into your rice cooker bowl and cover with water. Rinse and drain 2-3 times using your hands until water is more translucent (doesn’t have to be clear). Drain.
2 cups jasmine rice
Add the salt, sugar and coconut milk and stir.
½ tsp salt, ½ tsp sugar, 1 can coconut milk
Fill with water up to the 2 cup line in your rice cooker and stir again.
water
Select the Rice option and then press Start. (Or the applicable buttons for your model of rice cooker. Button names may vary between brands.)
Once finished, fluff the rice with a rice paddle to loosen the grains and serve. Optional: Serve with toasted coconut.

Video

Notes

Measuring the Rice - Always use the smaller rice cup measure that came with your rice cooker.
Don’t Skip the Rinse - Rinsing first removes excess starch from the rice, which helps make it nice and fluffy once cooked.
Fluff the Rice - This will loosen the grains and make the rice easier and neater to serve. For best results use a rice paddle or fork (but don’t scrape the rice cooker bowl to avoid damaging the non-stick coating).
Storage - Store leftovers in an airtight container in the refrigerator for around 4-5 days. You can also store it in the freezer for around 6 months, but we prefer to use it up within 2-3 months.
Extra Flavour - Add fresh chopped garlic, grated ginger, lemongrass, pandan extract or a fresh pandan leaf (tied into a knot) while cooking the rice.
Add Colour - Add 1 tbsp of turmeric to turn it into nasi kuning (Indonesian yellow rice) or 10-12 dried butterfly pea flowers to make nasi kerabu (Malayian blue rice).
Garnish - Serve rice with toasted coconut flakes or toasted desiccated coconut sprinkled on top for extra flavour and crunch.
Zesty Coconut Rice - Once you’ve fluffed the rice, stir in a handful of freshly chopped cilantro / coriander and a squeeze of fresh lime juice.

Nutrition