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Coconut rice, with its rich and creamy flavor. But did you know you can easily achieve this delicacy using a kitchen appliance – your rice cooker? This recipe outlines exactly how you can cook your coconut rice in rice cooker.
Before moving to the recipe, I would like to answer some questions about achieving your coconut rice in rice cooker desired result.
Why Is My Coconut Rice in Rice Cooker Mushy?
Coconut rice in rice cooker can become mushy if there is excessive liquid or it needs to be overcooked. It’s essential to use the right rice-to-liquid ratio and simmer it gently. Choosing the right type of rice, like jasmine or basmati, can help prevent mushiness. Also, refrain from stirring too often, as this can release excess starch and lead to a mushy texture. Lastly, ensure your rice cooker is functioning correctly and not overheating.
Why Is My Coconut Rice Slimy?
Slimy coconut rice can result from using a starchy rice variety or overcooking it. Rinse the rice thoroughly before cooking to remove excess surface starch. Using the appropriate rice-to-liquid ratio and avoiding overcooking can help prevent sliminess. Additionally, ensure the coconut milk is fresh and not spoiled, as rancid coconut milk can affect the texture negatively.
Will Coconut Milk Burn in A Rice Cooker?
Coconut milk has a high-fat content, which can cause it to scorch if the rice cooker’s temperature is too high or if it’s cooked for too long. To prevent burning, it’s advisable to use the rice cooker’s recommended settings for cooking coconut rice and monitor the cooking process closely. You can also add coconut milk after the rice has been partially cooked to minimize the burning risk while infusing the dish with that delightful coconut flavor.
Coconut Rice in Rice Cooker
Ingredients
- 2 cups long-grain white rice
- 1 can coconut milk
- 1¼ cups water
- 1 tablespoon vegetable oil or coconut oil
- 1 teaspoon salt
- ½ cup peas (fresh or frozen)
- ½ cup diced carrots
- lime wedges for serving (optional)
Instructions
- Rinse 2 cups of long-grain white rice in a fine-mesh strainer until the water runs clear.2 cups long-grain white rice
- Place the rinsed rice in a rice cooker.
- Pour a can of coconut milk and 1 3/4 cups of water into the rice cooker with the rice.1 can coconut milk
- Add 1 tablespoon of vegetable or coconut oil, 1 teaspoon of salt, 1/2 teaspoon of sugar (optional), and 1/2 teaspoon of ground turmeric (optional) to the rice, and stir to combine.1 tablespoon vegetable oil or coconut oil
- Set the rice cooker to the "Cook" setting (or standard white rice setting) and let it cook for about 15-20 minutes until it automatically switches to "Warm."
- While the rice cooks, steam or blanch 1/2 cup of peas and 1/2 cup of diced carrots until tender.½ cup diced carrots
- After the rice cooker switches to "Warm," fluff the coconut rice with a fork and fold in the steamed vegetables if desired.
- Optionally, garnish with chopped cilantro or parsley, and serve hot with lime wedges on the side.lime wedges for serving (optional)
