I’m sharing a five-ingredient Rice with Coconut Milk made in the rice cooker that relies on pantry staples and one tiny tweak you might not expect.

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I didn’t expect a rice side to steal the show but this Coconut Rice made in a rice cooker does. I love how jasmine rice soaks up coconut milk and comes out with glossy, slightly sweet grains that somehow make boring dinners feel like a flavor trick.

I mess up recipes all the time, and still this one forgives you, which is why I named it How To Make Coconut Rice In Rice Cooker, even though it’s not fancy. If you like small surprises on your plate, this will make you curious about how such few things can change everything.

Ingredients

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Fragrant starchy grain, mostly carbohydrates, small amount of protein, gets sticky when cooked.
Creamy and rich, high in saturated fat, adds sweet tropical flavor and silky texture.
Simple sugar, boosts sweetness and slight caramel notes, adds calories with little nutrition.
A little salt brings out flavors, balances sweetness, dont overdo it or it’ll taste salty.
Used to thin coconut milk, controls rice firmness and prevents burning, its zero calories.

Ingredient Quantities

2 cups jasmine rice

1 (13.5 fl oz) can full fat coconut milk

1 cup water

1 tablespoon granulated sugar

1 teaspoon salt

How to Make this

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1. Rinse 2 cups jasmine rice in a fine mesh strainer under cold water until the water runs almost clear, this removes extra starch so the rice wont get gluey.

2. Shake the 1
3.5 fl oz can of full fat coconut milk well, open and stir the can to combine any separated cream and liquid; if it’s super solid heat the can in microwave for 15 to 20 seconds then stir.

3. Put the rinsed rice into the rice cooker pot, add the coconut milk and 1 cup water so total liquid is about right, then sprinkle in 1 tablespoon granulated sugar and 1 teaspoon salt.

4. Give everything a quick stir so the sugar and salt dissolve and the rice is evenly submerged, scrape any thick coconut cream from the can into the pot.

5. Close the lid and set the cooker to the normal white rice setting or regular cook, start it and dont open the lid while it cooks.

6. When the cooker switches to warm or says done, let the rice rest with the lid closed for 8 to 10 minutes, this helps steam finish the grains and makes it fluffier.

7. Open the lid, gently fluff the coconut rice with a fork or rice paddle to separate the grains, taste and adjust salt if needed.

8. Serve warm as a side to curries, grilled meats or simply with a squeeze of lime, leftover rice keeps well refrigerated for up to 4 days and reheats nicely with a splash of water.

Equipment Needed

1. Rice cooker with inner pot and lid, this is the main cooker youll use
2. Fine mesh strainer for rinsing the jasmine rice, dont let grains slip through
3. Measuring cups set, make sure you have a 1 cup and 2 cup measure
4. Measuring spoons, you need a tablespoon and a teaspoon for sugar and salt
5. Can opener to get into the 13.5 fl oz coconut milk can
6. Wooden spoon or heatproof silicone spatula to stir and scrape thick coconut cream from the can
7. Fork or rice paddle to gently fluff the rice when its done
8. Microwave safe cup or small saucepan to soften the can if the coconut cream is super solid
9. Timer or phone with a timer to count the 8 to 10 minute resting time

FAQ

Q: Can I follow the ingredient amounts exactly in a rice cooker? A: Yes. Rinse 2 cups jasmine until water runs mostly clear, add the rice to the cooker with the whole 13.5 fl oz can coconut milk, 1 cup water, 1 tbsp sugar and 1 tsp salt, stir once, cook on the white rice setting. Let it sit 8 to 10 minutes after it clicks then fluff with a fork, you'll get tender, slightly creamy rice.

Q: Can I use light coconut milk instead of full fat? A: You can, but it won't be as rich. Because light milk is thinner add about 1/4 cup extra water or expect slightly firmer grains, and the flavor won't be as creamy.

Q: What if I want to use brown rice or basmati? A: Brown rice needs more liquid and time so use about 2 1/2 to 3 cups total liquid and the brown rice setting. Basmati is pretty similar to jasmine but can be a hair drier, so start with the same liquid and adjust next time if it seems too dry.

Q: Why did my rice come out gummy or stuck to the pot? A: Most common reasons are not rinsing enough or using too much liquid. Rinse until the water runs clearer to remove excess starch, don't stir while it cooks, let it rest after cooking then fluff. Lightly oiling the cooker bowl can help prevent sticking.

Q: How long can I keep leftovers and how do I reheat them? A: Store in an airtight container in the fridge within two hours, use within 3 to 4 days. Reheat in the microwave with a splash of water covered for 1 to 2 minutes or steam it in the rice cooker on warm for 10 minutes. For longer storage freeze portions up to about a month.

Q: Can I add mix ins or change the flavor? A: Totally. Fold in chopped cilantro, lime zest, toasted coconut or scallions after cooking for a fresh finish. For savory variations add a smashed garlic clove or grated ginger to the liquid before cooking, but cut back the sugar if you go savory.

Coconut Rice Recipe (Made In Rice Cooker) Substitutions and Variations

Rice: swap jasmine for long-grain white or basmati for a similar fluffy result; if you use brown rice add about 1/2 cup more liquid and use the brown setting on your cooker, it will take longer.
Coconut milk: use light coconut milk for fewer calories but expect less creaminess, or thin coconut cream with water (about equal parts) to mimic a full-fat can.
Water: replace the 1 cup water with low-sodium chicken or vegetable broth for a savory side, or use coconut water to boost coconut flavor but cut back on added sugar if you do.
Sugar: swap granulated sugar for brown sugar for a deeper flavor, or use honey or maple syrup (use about 3/4 the amount when using liquid sweeteners), or just leave it out if you prefer less sweet.

Pro Tips

– Rinse well but try a 20 minute soak first, it softens the grains and makes them less likely to break while cooking, if you soak cut about 2 tablespoons from the total water so it doesn’t turn mushy.
– Warm the coconut can under hot tap water or microwave for 10 to 15 seconds if it’s really solid, then stir well and scoop the thicker cream out for extra silkiness, or save that cream for drizzling on top later.
– Add a small piece of butter or a teaspoon of neutral oil to the pot if your cooker tends to stick, it helps separate the grains, but dont overdo it or the rice will feel greasy.
– Toss in a pandan leaf, a strip of lime zest, or a lightly crushed cardamom pod before cooking for a subtle fragrant boost, just fish them out before serving.
– To reheat without drying, sprinkle a few teaspoons of water over the cold rice, cover tightly and microwave in short bursts stirring between, or pan-fry leftover rice into quick coconut rice cakes for a tasty change.