Easy Coconut Rice (Rice Cooker & Stovetop Recipes)

Prepping

Measure the filtered water and set aside. Measure the rice then pour into a strainer.

In the sink under running water, briefly wash the rice in the strainer until the water turns clear then return the rice to your cooking vessel.

In a bowl, combine the filtered water and sugar then mix until dissolved.

Then whisk in coconut milk and salt and whisk until combined.

Method A: Rice cooker

Add all wet ingredients to the rice cooker pot.

Make sure your rice maker is on and follow the manual instructions. Our rice cooker provides a “quick” setting along with a “normal” setting. I more often than not choose “quick” because it gives me the same results for a shorter amount of time. While the rice is cooking, do not lift the lid so as not to lose steam.

Once the rice is done, leave the cooker closed for an additional 5 minutes.

Open the lid and fluff the rice with a rice paddle.

Method B: Stovetop

Add all wet ingredients to the pot.

Put the pot on the stove on medium-high heat. Bring to a boil and cook for about 4 minutes and 30 seconds or until you begin to see the water level get very close to matching the rice. This happens because the rice soaks the water, and the water evaporates a bit.

Lower the heat to low and simmering, put the lid on the pot, and cook for 15 minutes.

Turn off the stove, and allow it to rest for 5 minutes covered.

Uncover the pot and fluff with a rice paddle. Here's what it should look like fully cooked.