jasmine coconut rice in a rice cooker

Categories: Grains and Pasta, Posted by Sandy Bergsten


1 ½ cups Thai jasmine white rice 

1 14-ounce can good-quality coconut milk (not "lite")

1 ¼ cup water

1 teaspoon salt

1 teaspoon sugar

3 tablespoons dry shredded coconut 



Rinse the rice until the water runs clear.

Place the rice in the rice cooker. Add the water, coconut milk, salt, and shredded coconut. Stir well with a plastic or wooden spoon. Cover and set to cook. 

Once your rice cooker switches to "warm" mode, allow another 8 to 10 minutes for the rice to finish steaming. 

Gently fluff with chopsticks before serving. Taste for salt. Stir in a pinch of salt if needed.

Serves 4

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