Easy Coconut Rice Recipe (Made In The Rice Cooker)
Coconut Rice is one of my favorite things to eat ever - and luckily, it's super easy to make in a rice cooker! This coconut milk rice yields the perfect fluffy texture with little to no effort.
Equipment
- Rice Cooker
Ingredients
Instructions
- Rinse your rice by filling up a bowl with the rice and the cold water. Stir it up let it sit for a few minutes then strain, rinse and repeat until the liquid is clear and you've removed as much starch as you can. It usually takes about 5 times.
- While you're rinsing the rice, add the coconut milk, water, salt and 1 tablespoon of sugar to your rice cooker pot and stir. Turn the rice cooker on in order to heat the liquid and melt the coconut fat into the water. If your rice cooker won't let you do this, don't worry about it - it's just an extra step that will help you achieve a fluffier texture.
- Once the rice is fully rinsed and drained, add the drained rice and stir once more. Place the lid on the rice cooker and reset it back to "cook" to start the cooking fucntion over again. If it's not already on from heating the liquid, skip that part.
- Once the rice cooker flips off and indicates that the rice is done, simply leave the rice cooker on "warm" and leave the lid on for another 10-15 minutes to remove any excess liquid that might be hanging around.
- Before serving, use a fork to fluff the right and make it airy. Be careful to not overmix it. Taste it and add the remaining tablespoon of sugar if you want it sweeter.
- Once you're ready to store it, place the leftover rice in an airtight container and keep it in the fridge. It's best the next day and sort of deteriorates after that.
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