Coconut Rice Rice Cooker Recipes

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EASY COCONUT RICE



Easy Coconut Rice image

Easy Coconut Rice

Provided by De Su Mama

Number Of Ingredients 5

2 cups Mahatma® Rice, Jasmine preferably
2 cups coconut milk, full fat
1 cup water
Pinch of salt to taste
Green onions, cilantro and lime for garnish

Steps:

  • Deliciously simple, this Easy Coconut Rice made with Jasmine rice, coconut milk, and green onion can be enjoyed as a side dish or as part of the main entree made simply in your rice cooker. Step 1
  • Wash the rice to remove excess starch. Step 2
  • Add all the ingredients (except for the garnishes) into your rice cooker and push start! It's really that easy. Every rice cooker is a bit different, so be sure to follow your machine's specific instructions. Step 3
  • Serve and garnish.

SWEET COCONUT RICE



Sweet Coconut Rice image

Delicious sweet coconut rice that can be thrown in a rice cooker or done on the stove. This is great when paired with a Thai green curry or stir-fry! Ideally, make this with either jasmine rice or long-grain white rice.

Provided by Melucy

Categories     Side Dish     Rice Side Dish Recipes

Time 25m

Yield 4

Number Of Ingredients 5

1 ½ cups long-grain white rice
1 (14 ounce) can coconut milk
1 ¼ cups water
1 teaspoon white sugar, or more to taste
1 tablespoon shredded coconut, or to taste

Steps:

  • Stir rice, coconut milk, and water together in a saucepan. Dissolve sugar into the liquid.
  • Bring the mixture to a simmer, reduce heat to medium-low, place a cover on the saucepan, and simmer until the majority of the liquid has been absorbed by the rice, 15 to 20 minutes. Leaving saucepan on the burner, turn heat off and let rice steam until sticky, about 5 to 10 minutes more. Garnish with shredded coconut.

Nutrition Facts : Calories 455.6 calories, Carbohydrate 59.9 g, Fat 21.7 g, Fiber 2.1 g, Protein 7 g, SaturatedFat 19 g, Sodium 21.8 mg, Sugar 1.6 g

RICE COOKER COCONUT RICE



Rice Cooker Coconut Rice image

It's as easy as adding (rinsed) rice, coconut milk, water and salt into a rice cooker and pressing start. Prep is minimal and you get to set it and forget it for just under a half hour. This coconut rice is fluffy, fragrant and delicious! Serves 12 (1/3 cup) portions.

Provided by Laurie McNamara

Categories     Side Dish

Time 35m

Number Of Ingredients 5

4 cups basmati rice (see notes)
1 (15 ounce) can full fat coconut milk
water
kosher salt
1/4 cup unsweetened flaked coconut (optional)

Steps:

  • Measure rice into a fine mesh strainer and rinse under cool water for a few minutes, until the water runs clear.
  • Place rice into the rice cooker along with coconut milk and salt. Fill the pot with water up to the 4 cup waterline.
  • Close the lid, and depending on your brand of rice cooker, press the start or "white rice" button.
  • Once rice is fully cooked, keep it on the warm setting while you quickly toast coconut in a dry skillet.
  • Serve coconut rice in a large bowl and top with the toasted coconut.

Nutrition Facts : Calories 307 kcal, Carbohydrate 51 g, Protein 5 g, Fat 9 g, SaturatedFat 8 g, Sodium 8 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 2 g, ServingSize 1 serving

CARIBBEAN RICE IN A RICE COOKER



Caribbean Rice in a Rice Cooker image

This side or a vegetarian main is loaded with flavor and texture. I made this in a rice cooker if you Add more water will increase the cooking time and produce softer rice; reducing the amount of water will produce firmer rice. But once you've found the ratio that's right for you, it'll be very easy to have perfect rice your way. Yes you can make stove top as well. Be sure not to remove the lid till done cooking.

Provided by Rita1652

Categories     One Dish Meal

Time 40m

Yield 4 serving(s)

Number Of Ingredients 13

1 cup white rice, rinsed
1 teaspoon ground jamaican jerk spice, Jamaican Jerk Seasoning
1/4 cup cilantro or 1/4 cup parsley
1 sprig thyme, stem discarded
1 garlic clove, minced
1 teaspoon grated fresh ginger
2 scallions, sliced
3/4 cup finely diced sweet potato
1/3 cup toasted coconut
1/3 cup raisins
1/3 cup diced red pepper
1 cup chicken broth or 1 cup vegetable broth, to cover rice
lime slice

Steps:

  • Put aside 1 tablespoon scallions and 1 teaspoon coconut for garnish.
  • Place all the rest ingredients in rice cooker. Pour broth 3/4 inch above the level of the rice.
  • Press the cook button.
  • When done fluff with fork place in a serving dish and top with reserved coconut and scallions place lime along side for garnish and use as wanted.

RICE COOKER--COCONUT RICE



Rice Cooker--Coconut Rice image

Cobbarannam--spells coconut rice in Telugu (a language of India). My Mom and Nanis (grandmothers) made this for special days like birthdays, anniversaries and even Christmas :) They served it with chicken curry!! Yum!! Whole spices may be used for making the dish but are removed before eating.

Provided by IndoAmerican

Categories     Long Grain Rice

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 8

4 cups basmati rice, rinsed in water (use cup provided by manufacturer)
2 (14 ounce) cans coconut milk
water to make it 8 cups liquid
1/8 teaspoon cardamom powder (made from cardamom seeds)
1/8 teaspoon clove powder
1/8 cinnamon
1/8 teaspoon turmeric powder
salt

Steps:

  • Add all these ingredients in your rice cooker.
  • Stir well.
  • Turn your cooker on.
  • When the rice is done, you may have to fold the creamy mixture in the top into the rice very very gently so as not to mush the rice!
  • Enjoy!

Nutrition Facts : Calories 722, Fat 28.1, SaturatedFat 22.4, Sodium 77.8, Carbohydrate 106.9, Fiber 7.4, Sugar 9.6, Protein 13.5

PRESSURE-COOKER BUTTERNUT RICE PUDDING



Pressure-Cooker Butternut Rice Pudding image

This tasty rice pudding blends all our favorite flavors of fall into one comforting dessert. The ease of the pressure cooker allows you to limit your dishes and cuts cooking time.If preferred, raisins can be substituted for the dried cranberries. -Gretchen Monahan, Palmyra, PA

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 10 servings.

Number Of Ingredients 13

3 tablespoons butter, divided
1/2 cup chopped walnuts
2 tablespoons plus 3/4 cup packed brown sugar, divided
1 medium butternut squash, halved and seeds removed
2-1/4 cups water, divided
1/3 cup dried cranberries
1-1/4 cups uncooked jasmine rice, rinsed
4 cups whole milk
1/4 cup cornstarch
1 medium apple, finely chopped
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
Whipped cream, optional

Steps:

  • Select saute setting on a 6-qt. electric pressure cooker. Adjust for low heat; add 2 tablespoons butter. When butter is melted, add walnuts and 2 tablespoons brown sugar. Cook and stir until nuts are coated, 5-7 minutes. Press cancel. Transfer nuts to a bowl; set aside. Wipe inner pot clean., In the same inner pot, add squash, in batches, cut side down. Select saute setting; adjust for medium heat. Cook for 2 minutes. Press cancel. Return all squash to cooker. Add 1 cup water and cranberries. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 7 minutes. Allow pressure to release naturally for 10 minutes; quick-release any remaining pressure. Remove squash. Drain cranberries; discard cooking liquid. Place cranberries in a large bowl., When cool enough to handle, remove flesh from squash; discard skins. Place squash in a blender; cover and process until smooth. Wipe inner pot clean. Add rice and remaining 1-1/4 cups water. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 4 minutes. Allow pressure to release naturally for 10 minutes; quick-release any remaining pressure. Stir rice into cranberries., In the same inner pot, whisk milk, cornstarch and remaining 1 tablespoon butter. Select saute setting; adjust for low heat. Simmer until thickened, about 5 minutes. Stir in 1 cup pureed squash (save remaining for another use), apple and remaining 3/4 cup brown sugar. Stir in rice mixture, vanilla and cinnamon. Cook and stir until thickened, 5-7 minutes. Press cancel. Pudding will continue to thicken upon standing. Serve warm with candied walnuts and if desired, whipped cream and additional ground cinnamon. Refrigerate leftovers.

Nutrition Facts : Calories 342 calories, Fat 11g fat (4g saturated fat), Cholesterol 19mg cholesterol, Sodium 77mg sodium, Carbohydrate 56g carbohydrate (29g sugars, Fiber 2g fiber), Protein 6g protein.

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