Coconut rice is a common staple in Southeast Asian cuisines, especially in Thailand. Plump grains of Jasmine rice are covered in rich coconut milk, caramelized palm sugar, and aromatic pandan leaves – the perfect pairing for dishes like beef Panang or even tangy chicken adobo.
With this coconut rice recipe it’s is even easier to make since we’ll be using a rice cooker–just add all the ingredients to the pot, press start, and we’re good to go!
Ingredients in coconut rice
Here are the ingredients we use, what impact it has on the recipe, and substitution options:
- Jasmine rice is a traditional Thai ingredient for coconut rice, but you can also substitute it with other white, long-grain rice varieties if necessary. I wouldn’t recommend using short-grain or medium-grain rice because the texture will be significantly stickier.
- Coconut milk adds lots of rich and nutty flavor to the rice. In addition to water, coconut milk also helps hydrate the rice. Use regular coconut milk (aka full-fat) and not reduced-fat because this can affect the hydration and flavor of the coconut rice. You can use coconut cream as a substitute for coconut milk, but you will need to dilute the cream with water. For example, to make 2 cups of coconut milk, combine 1 ½ cups of coconut cream with ½ cup of water.
- Palm sugar adds a light, caramelized sweetness to the rice. It often comes in the shape of pucks that can be easily shaved with a knife. If you don’t have palm sugar, use light brown sugar or coconut sugar, substituting them at a 1:1 ratio. You can use white sugar, but you need to reduce the amount by 25%.
- Coconut oil offers more nutty richness and helps prevent the rice from sticking too much. If you don’t want a pronounced coconut flavor, you can also use other neutral oils like avocado.
- Kosher salt enhances the sweetness and savoriness with a bit of salinity.
- Fresh pandan leaves give the rice just the right amount of grassy and vanilla aroma on top. You don’t necessarily need this, but we think it adds dimension to the rice.
Tips for cooking coconut rice in a rice cooker
- Mix all the ingredients (except the pandan leaves) to ensure even coating, and then level out the rice so it cooks evenly.
- Make the pandan leaves into knots and arrange them on top of the even layer of rice to add aroma.
- After the rice cooker finishes, leave the rice alone and keep the lid closed for an additional 5 minutes to allow the excess steam to plump up the rice. Use a paddle to fluff the rice after resting and serve immediately.
- When serving coconut rice, you can also optionally sprinkle toasted coconut shreds on top for added texture and to enhance the coconut flavor.
What to eat with coconut rice
Coconut rice is the perfect pairing for dishes like:
- pad thai
- Thai panang curry w/ tender beef short ribs
- pad see ew (Thai stir-fried rice noodles)
- gà kho (Vietnamese caramelized chicken)
- chicken adobo (Filipino adobong manok)
Making ahead & storage
We would recommend making coconut rice in the rice cooker just before serving because it tastes best when it’s hot and fresh. If you have leftovers, make sure to store them in an airtight container in the fridge for up to three days. Here are four ways to reheat leftover rice.
Coconut Rice (In a Rice Cooker)
Make this easy coconut rice using a rice cooker that's full of rich and nutty flavor perfect for any meal.
Ingredients
- 2 c (360 g) Jasmine rice
- 1 c (227 6) water plus more for rinsing
- 2 c (482 g) coconut milk
- 4 tsp (28 g) palm sugar
- 2 tsp (9.34 g) coconut oil
- 1 tsp kosher salt
- 2 pandan leaves tied in knots
- toasted coconut optional topping
Equipment Used
- measuring cup and spoons or kitchen scale
- spatula
- knife and cutting board
- rice paddle
Instructions
- Rinse the 2 c Jasmine rice thoroughly with water until the water runs clear.
- Add 2 c Jasmine rice, 1 c water, 2 c coconut milk, 4 tsp palm sugar, 1 tsp kosher salt, and 2 tsp coconut oil to the rice cooker pot. Mix until thoroughly coated.
- Level out the rice so that the top layer lies flat.
- Tie each of the 2 pandan leaves into knots and place them on top of the rice.
- Close the rice cooker and use the Jasmine rice setting or white rice setting based on your rice cooker.
- Once the rice cooker is done, do not open the lid. Let it sit for an additional 5 minutes.
- Open the rice cooker and remove the pandan leaves. Fluff the rice and serve with toasted coconut.
Nutrition Facts
Coconut Rice (In a Rice Cooker)
Amount per Serving
Calories
589.93
% Daily Value*
Fat
26.7
g
41
%
Saturated Fat
23.19
g
145
%
Polyunsaturated Fat
0.46
g
Monounsaturated Fat
1.34
g
Sodium
611.48
mg
27
%
Potassium
355.1
mg
10
%
Carbohydrates
80.63
g
27
%
Fiber
1.2
g
5
%
Sugar
2.72
g
3
%
Protein
8.88
g
18
%
Vitamin C
1.13
mg
1
%
Calcium
48.4
mg
5
%
Iron
4.47
mg
25
%
* Percent Daily Values are based on a 2000 calorie diet.
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