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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!
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American, Asian, Indian
Calories: 336
Ingredients Equipment Method Notes

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

Equipment

  • Rice cooker
  • measuring cups
  • mixing spoon

Method
 

  1. 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.
  2. 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.
  3. Cook the rice. Press the start button and let it go! Or, follow the instructions for you unique rice cooker.
  4. 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.