Make perfect coconut rice in a rice cooker using jasmine rice, full-fat coconut milk, and simple ingredients. This fluffy and fragrant side dish pairs well with Thai curry, grilled chicken, seafood, or tropical-style meals. Quick to prepare and ideal for meal prep, this rice recipe is a popular choice for Asian-inspired dinners and lunch bowls.

This fragrant coconut rice is made effortlessly in a rice cooker using jasmine rice, rich coconut milk, and just a touch of seasoning. Light, fluffy, and creamy, it’s a perfect side dish for Thai curries, grilled meats, or tropical-inspired meals. Finish with toasted coconut, lime zest, and fresh coriander for a fresh and aromatic touch.

Table of Contents

Ingredients

500 g (2 ½ cups) jasmine rice
400 ml (14 oz) can full-fat coconut milk
300 ml (11.5 fl oz) water
1 tsp sugar
½ tsp salt

Optional Toppings

Toasted shredded coconut
2 tbsp finely chopped coriander (cilantro)
Finely grated zest of 1 lime

Instructions

Rinse the rice
Add the jasmine rice to the rice cooker pot. Cover with cold water, swirl to release excess starch, and let it settle for a few seconds. Carefully pour off the water. Repeat 3–4 times until the water runs almost clear. On the final rinse, drain thoroughly.
Add the liquid and seasoning
Pour the coconut milk and water over the rinsed rice. Add the sugar and salt. Stir once to combine, but avoid stirring again after this point.
Cook the rice
Start the rice cooker using the standard white rice setting. Let it complete the full cooking cycle. (Cooking time may vary depending on your rice cooker model.)
Serve and garnish
Once cooked, fluff the rice gently with a fork. Serve immediately, topped with toasted shredded coconut, chopped coriander, and lime zest, if using.

Tips

Rinsing is essential: It helps achieve fluffy rice by removing excess surface starch.
Do not stir after cooking begins: Stirring can make the rice sticky or cause uneven cooking.
Let it rest: Leave the rice in the cooker for 5–10 minutes after cooking to help firm up the texture.

Variations and Substitutions

Rice options: Substitute jasmine rice with basmati or long-grain rice if needed, but adjust water ratios slightly.
Sweet version: Add a little more sugar and omit the salt to serve as a dessert rice with mango.
Aromatic twist: Add a piece of pandan leaf or crushed lemongrass stalk for extra fragrance while cooking.

FAQs

Can I use light coconut milk?
Yes, but the rice will be less creamy. Full-fat coconut milk gives the richest result.

What if my rice cooker doesn’t have a white rice setting?
Use the regular cook cycle. Check the manual for timing if unsure.

Can I make this without a rice cooker?
Yes. Cook on the stovetop with the lid on over low heat for 15–20 minutes, then let it rest for 10 minutes.

Serving Suggestions

Serve with Thai green curry, satay chicken, or sticky glazed salmon.
Pairs well with tropical salads, grilled shrimp, or tofu stir-fry.
Use as a base for coconut rice bowls with mango, avocado, and chili-lime dressing.

Why You’ll Love This Recipe

Quick, hands-off preparation in the rice cooker
Creamy texture and fragrant flavor
Versatile for sweet or savory meals
Great make-ahead side for weeknight dinners or special occasions