The sweetness of coconut milk combined with bright flavors of zesty lime and cilantro transforms plain rice into delicious with this rice cooker coconut rice recipe.
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One of my favorite restaurants in Wilmington, NC is a small Panamanian restaurant called Ceviche’s. Their food is bright, colorful, fresh, and made from scratch. Their seasonal menu offers a variety of salsa, guacamole, ceviche, seafood, and Latin American dishes. They also have several tasty signature cocktails to keep the evening fun.
One of my favorite sides there is their coconut rice. It is a bit creamy, sweet, and savory all at once. After the heightened affect on my tastebuds, I had to go home and recreate their tropical flavored dish.
I am not great at cooking rice on a stove top. I know you are thinking, “A food blogger that can’t cook rice on a stove top. WHAT?” I can with some recipes such as a Spanish rice…. but for the most part my rice just doesn’t come out perfect. I will get crunchy rice from undercooking or soggy pieces of rice from overcooking. Who wants to eat that? Years ago I bought a rice maker and all of my rice problems in the world have been solved!! I LOVE, LOVE, LOVE my Panasonic rice maker. Unfortunately, mine is so old, they don’t sell my model anymore. However if you are looking for a good rice maker, this Tiger Corporation JBV-A10U Micom 5.5-Cup Rice Cooker and Warmer with 3-in-1 Functions
gets rave reviews.
Rice Cooker Coconut Rice
The beauty of this rice cooker coconut rice is that you can literally throw it all together in the rice maker! YAY! The rice cooker coconut rice comes out fluffy, flavorful, and delicious. It is a perfect side dish for any occasion. I make it at home to spruce up dinner but I also make it for dinner parties to give my guests a little surprise.
What ingredients do you need to make Rice Cooker Coconut Rice?
To make this simple cooker coconut rice, you need the following ingredients:
- basmati rice (it will give you that beautiful fluffy texture compared to regular white rice)
- coconut milk
- cilantro
- lime juice
- chicken broth (You can use water if you are making it vegetarian. The chicken broth gives it an extra boost of flavor.)
- salt and pepper to taste
How to cook perfect rice in rice cooker
Follow these tips for cooking perfect rice in the rice cooker.
- Rinse your rice to help remove pesticides, herbicides, or contaminants. When your water runs clear, it is good to cook with.
- Rinsing also helps release the starches which prevents clumping.
- Allow your rice to rest after cooking for 5 to 10 minutes. Pop open the lid and let the steam out. Then leave it alone. This helps with the sticking.
- Once rested, fluff up the rice by mixing it up before serving.
Do you like this recipe? Then check out:
- Jalapeño, Cilantro, Lime Rice
- Jalapeno Chimichurri Sauce
- Moroccan-Style Crispy Roasted Potatoes
- Mussels with Sofrito
- Bacon Wrapped Dates
- Spanish Garlic Shrimp
- Tomatillo Salsa
- Pina Colada Rum Jello Shots
- Skinny White Wine Mojito
If you made this recipe and liked it, please leave a comment. I would love to hear back from you and my readers would also!
Rice Cooker Coconut Rice
Ingredients
- 2 cups uncooked basmati rice
- 1 1/2 cups coconut milk
- 1 cup chicken broth
- 1/4 cup cilantro chopped
- 1 lime juiced
- salt and pepper to taste
Instructions
- Rinse rice until water runs clear. Drain any access water.
- Add rice, coconut milk, chicken broth, and cilantro to rice maker.
- Cook on quick setting or white rice setting.
- Open rice maker and allow to sit about 5 to 10 minutes for steam to fully release.
- Mix in lime juice. Garnish with fresh cilantro and serve.
Video
Nutrition- Nutrition info is based on estimation only.
Katie Crenshaw says
Normal cup.
Kim says
When it says cups… is that a normal cup or is it a rice cooker cup?
Kozy says
I instinctively made a few tweaks, but used the essence of the recipe, and it came out THE BOMB! people were freaking out and jumping out of windows it was so good!
I rinsed the rice 4 times (measure, put in bowl, add water, swish, drain, repeat wash/drain)
I used real coconut milk
I used the stalks of the cilantro, minced fine, before cooking, leaves added after
I added the zest of half a lime before rice cooking
I added about 1.5 tablespoon of good soy sauce (Org GF Tamari) to the rice before cooking
I just used water, not broth… the lime zest and cilantro stalks make up for the broth, saves you tons on $$ and less waste!
Suzanne Z says
Our dinner guests loved it. I used canned coconut milk plus water. I wish I had maxed out my rice cooker and used 4 cups of dry rice, as we actually ran out!
Madison | A Joyfully Mad Kitchen says
Mmm this looks SO good. We usually do rice on the stove top, but it tends to make a mess. A rice cooker would probably be a good investment.
Dawn - Girl Heart Food says
Coconut and lime, there’s no going wrong there! I’ve been on a real carb kick lately so this is calling my name! Perfect with some tacos 🙂 XO