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A serving of coconut rice on a white plate with grilled chicken in the background

Rice Cooker Coconut Rice

This Coconut Rice Recipe is so simple to make with only 5 ingredients. Coconut Rice is made in a rice cooker which makes it an easy dump & go side dish recipe! Learn how to make this sweet, fluffy, soft coconut rice with all my tips and detailed instructions. 
Course Side Dish
Cuisine Indian
Keyword coconut rice in rice cooker, coconut rice recipe
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 22 minutes
Servings 8
Calories 268kcal
Author Jessica - Together as Family


  • 2 cups Jasmine rice
  • 1 can (13.5 oz) coconut milk
  • 1 ½ cups water
  • 1 teaspoon kosher salt
  • 1 teaspoon granulated sugar


  • Using a fine mesh strainer or rice colander, rinse the jasmine rice under cold running water, until the water runs clear.
    Tap it against the sink, or use a spoon to press on the rice, to make sure it's well drained before adding it into the rice cooker.
  • Add all the ingredients into the insert of a large rice cooker. Cover with the lid and press the 'white rice' or the 'cook' button.
    * All rice cookers are different but mine takes about 20 minutes in the rice cooker I linked above. Use a larger rice cooker (4 cups rice uncooked/8 cups rice cooked) to make this recipe in.
  • When it's done, fluff the rice with a fork and serve!


Rice Cooker : Make sure you are using a rice cooker that is large enough. I have linked the exact one I use (affiliate link) above. It holds 8 cups of cooked rice (4 cups rice uncooked).
Wash Rice : Make sure you rinse the rice in cold water before adding it into the rice cooker. I love using this rice washer/strainer that I linked (affiliate link) above in the recipe card. Just run cold water over the rice for about 30 seconds to 1 minute, until the water runs clear. Let it drain for a bit before adding it into the rice cooker. I tap the strainer/colander against the sink to really make sure a large amount of the water drains out. The rice does not have to be perfectly dry, just well drained. 
Serving Size : This recipe makes 4 cups of rice. It will serve 8 people with each serving being equal to ½ cup of coconut rice. Nutrition information is for ½ cup of coconut rice. 
Coconut Milk : For best taste please use full-fat coconut milk and not the lite coconut milk. You want to use canned coconut milk for this recipe, not the cold coconut milk that is a dairy milk replacement. You will find canned coconut milk on the shelves by the other Asian type ingredients like soy sauce, etc. 


Calories: 268kcal | Carbohydrates: 39g | Protein: 4g | Fat: 11g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 302mg | Potassium: 162mg | Fiber: 1g | Sugar: 1g | Vitamin C: 1mg | Calcium: 23mg | Iron: 2mg