Perfect Coconut Rice In Rice Cooker {Coconut Milk}
Coconut rice in your rice cooker? Yes, please! This recipe will show you how to make fluffy restaurant-style coconut rice in your rice cooker using coconut milk. The beauty of using your rice cooker to make coconut rice is that all you need to do is to do is add the right amount of ingredients and press a button!
Ingredients
- 2 cups jasmine rice
- 1 15 ounce can coconut milk
- 1 cup water
- ¼ cup shredded/desiccated coconut
- ¼ teaspoon salt
Instructions
- Place the jasmine rice in a fine-mesh strainer and rinse it under running water until the water runs clear. After washing the rice, let it drain for a few minutes.
- Add the washed and drained jasmine rice to the rice cooker pot.
- In a separate bowl, whisk together the coconut milk, water, shredded coconut and salt.
- Pour the coconut milk mixture over the rice and stir gently to combine.
- Close the rice cooker lid and turn it on. Set the rice cooker to the "white rice" setting or follow the manufacturer's instructions for cooking jasmine rice.
- Once the rice is done cooking, let it sit for 5-10 minutes to steam before opening the lid.
- While the coconut rice is steaming in the rice cooker, toast the optional shredded coconut by following the instructions below.
How To Toast Coconut
- Heat a dry skillet or frying pan over medium-low heat.
- Add the shredded coconut to the pan and spread it out in an even layer.
- Stir the coconut occasionally to ensure even toasting. Keep an eye on the coconut to prevent it from burning. It should turn golden brown in 3-5 minutes.
- Once the coconut is toasted to your liking, remove the pan from the heat. Transfer the toasted coconut to a plate or bowl to cool.
- To finish up the recipe, fluff the rice with a fork and serve topped with the toasted coconut.
Notes
Storage Instructions:
To store leftover coconut rice, first transfer it to an airtight container. Allow the rice to cool down to room temperature before storing it in the refrigerator. It's important to refrigerate leftover rice promptly to prevent the growth of harmful bacteria.
Leftover coconut rice can typically be stored in your refrigerator for up to 3-4 days. When reheating the rice, you can add a bit of water or coconut milk to help loosen it up and restore its moisture.
To Freeze Coconut Rice:
If you have a large amount of leftover coconut rice and don't think you'll be able to eat it all within a few days, you can also freeze it for longer-term storage.
To freeze coconut rice, allow it to cool to room temperature, then transfer it to a freezer-safe container or zip-top bag. Be sure to remove as much air as possible from the container or bag to prevent freezer burn. Frozen coconut rice can be stored for up to 2-3 months. When ready to eat, thaw the rice in the refrigerator overnight and reheat it on the stovetop or in the microwave.
Nutrition
Calories: 407kcalCarbohydrates: 55gProtein: 6gFat: 19gSaturated Fat: 16gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gSodium: 122mgPotassium: 270mgFiber: 3gSugar: 4gVitamin C: 2mgCalcium: 30mgIron: 2mg
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