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Easy Coconut Rice in a Rice Cooker 

Delicious and easy coconut rice made in a rice cooker! The perfect side dish, this rice is flavorful, super easy, and made with simple ingredients. Vegan + gluten free!

  • Yield: 4 Generous Servings
  • Prep Time: 5 Minutes
  • Cook Time: 25 Minutes
  • Key Ingredients: Rice, Coconut milk + water
A rice cooker filled with the finished coconut rice is on a wood table next to a whole coconut cut in half, fresh flowers, a wood spoon, and linens.
Coconut rice is easier to make than ever when you use your rice cooker.
Recipe to Inbox – Savory

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This coconut rice is a deliciously fluffy and slightly sweet rice filled with 3 different types of coconut. But it’s so simple to make that you can easily add this to your weeknight dinner rotation. Add all the ingredients to the rice cooker, give it a stir, and hit the start button! In 25 minutes you have an amazing side dish with almost no work. 

Add this coconut rice to all sorts of recipes! It’s perfect to go alongside a chickpea curry or some oven baked teriyaki tofu

Ingredients

Here is a quick rundown of what you’ll need to make this coconut rice. For the recipe amounts, please see the recipe card below. 

Ingredients for the coconut rice in various bowls on a wood table. Black and white labels have been added to name each ingredient.
Ingredients measured into bowls and ready to mix together.
  • Rice: Jasmine rice and basmati rice are my two go-tos for this recipe but any long grain rice will work. Jasmine rice in particular is really fragrant and adds this delicious layer of flavor to this coconut rice. 
  • Coconut Milk: Use coconut milk from a can and not from a carton. You can use either full fat or reduced fat to your preference. 
  • Coconut Water: Use this in place of water in the rice to really intensify the coconut flavor but doesn’t make it too rich by using all coconut milk. This really is the secret ingredient that takes this rice from good to great! Try not to skip it!
  • Shredded Coconut: The addition of shredded coconut gives the rice this great texture and boosts the coconut flavor. 
  • Sugar: You want a little sugar to balance out all the flavors and to enhance the natural sweetness of coconut. I used white sugar in this recipe but you can totally use coconut sugar to make it refined sugar free. 
  • Salt: A pinch of salt to round out all the flavors. 

Instructions 

This coconut rice comes together so quickly! It really is easy to make.

Make sure to check out the recipe card below for the full recipe and ingredient list.

Step One: Rinse the Rice 

Start by rinsing the rice. Make sure that the water runs clear so that you have removed a lot of the starch. If you skip this step, the rice can turn out gummy. I typically use a big mesh strainer and wash it for a full minute under running water. 

Step Two: Add to the Rice Cooker 

A rice cooker on the wood table with a wood spoon next to it filled with the uncooked coconut rice.
The rice mixed together before cooking.

Next, add the rinsed rice to the rice cooker. Pour in the coconut milk, coconut water, sugar, salt, and shredded coconut flakes. 

Give it a good stir and press the “on” button (or the equivalent on your rice cooker). And that’s it! Now it’s time to wait while the rice cooks. 

Depending on if you made a single or double batch of this rice, in about 25 minutes your kitchen should be smelling amazing. 

Tip! When the rice is done, let it rest for about 5 to 10 minutes with the lid on but don’t stir it. This helps to finish steaming. 

Fluff the rice with a fork and serve. 

A round wood bowl filled with the coconut rice is on a wood table next to a coconut cut in half, fresh flowers, and shredded coconut pieces scattered around the table.
A big scoop of coconut rice in a bowl ready to be enjoyed.

Top Tips 

  • Rinse Rice: It can’t be understated how important it is to wash the rice! Rinse the rice in a fine mesh strainer under cool water for 1-2 minutes until the water runs clear. This removes that extra starchiness and prevents the rice from being gummy. 
  • Don’t Stir: As soon as the lid of your rice cooker goes on, refrain from stirring the rice as this can cause the rice grains to break resulting in sticky rice. 
  • Allow the Rice to Rest: After cooking, don’t remove the lid and let the rice rest in the hot pot for about 5 to 10 minutes to allow the moisture to distribute evenly and let it finish cooking. 

How to Store 

Fridge: Store leftover rice in an airtight container in the fridge for up to 3 days. 

To Reheat: Place the rice in a microwave safe bowl along with a sprinkle of water. Cover with a damp paper towel and microwave in 30-second intervals, stirring and re-covering until heated through.

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A rice cooker filled with the finished coconut rice is on a wood table next to a whole coconut cut in half, fresh flowers, a wood spoon, and linens.

Easy Coconut Rice in a Rice Cooker

Delicious and easy coconut rice made in a rice cooker! The perfect side dish, this rice is flavorful, super easy, and made with simple ingredients. Vegan + gluten free!
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Course: Side Dish
Cuisine: American, Asian, Indian
Keyword: dinner ideas, side dishes
Servings: 4 servings
Calories: 336kcal

Equipment

  • Rice cooker
  • measuring cups
  • mixing spoon

Ingredients

  • 1 cup long grain rice
  • 1 cup coconut milk canned
  • ½ cup coconut water swap for plain water if you like
  • ¼ cup shredded coconut flakes unsweetened
  • 1 tablespoons sugar white or coconut sugar
  • ½ teaspoon salt

Instructions

  • Rinse the rice. Using a mesh strainer or a large bowl, rinse the rice til the water runs clear. Make sure to shake out any excess water.
  • Add the ingredients to the pot. Add the rinsed rice to the rice cooker along with the coconut milk, coconut water, sugar, shredded coconut flakes, and salt. Stir this together.
  • Cook the rice. Press the start button and let it go! Or, follow the instructions for you unique rice cooker.
  • Serve. When the rice is finished, let it sit undisturbed for 5 minutes before fluffing with a fork and serving. Enjoy!

Notes

  • How to Store 
    • Fridge: Store leftover rice in an airtight container in the fridge for up to 3 days. 
    • To Reheat: Place the rice in a microwave safe bowl along with a sprinkle of water. Cover with a damp paper towel and microwave in 30-second intervals, stirring and re-covering until heated through.
Recipe to Inbox – Savory

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Nutrition

Calories: 336kcal | Carbohydrates: 44g | Protein: 5g | Fat: 16g | Saturated Fat: 14g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Sodium: 334mg | Potassium: 284mg | Fiber: 2g | Sugar: 4g | Vitamin C: 1mg | Calcium: 32mg | Iron: 3mg
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