Nicky's Kitchen SanctuaryRice Cooker Coconut Rice
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Ingredients
Serves 8- 2 tbsp finely chopped coriander (cilantro)
- Finely grated zest of 1 lime
- 400 ml (14 oz) tin full-fat coconut milk
- toasted shredded coconut (see tip)
- 300 ml (11.5 floz) water
- 1 tsp sugar
- ½ tsp salt
- 500 g (2 1/2 cups) jasmine rice
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Steps
- Step 1
First we need to rinse the rice. I do this directly in the rice cooker pot. Simply cover the rice with cold water, give it a really good swirl, let the rice settle at the bottom of the pan again for 1-2 seconds, then pour off the excess water.
- Step 2
Repeat this rinsing 3-4 times, until the water is almost clear. On the last rinse, try to pour off as much of the water as possible.
- Step 3
Pour over the coconut milk, water, sugar, and salt.
- Step 4
Stir once (don’t stir again after this).
- Step 5
Turn on the rice cooker and let it run the rice cooking cycle for white rice (this can be different times for different models).
- Step 6
Once cooked, serve as is, or you can top with shredded toasted coconut, chopped coriander and lime zest
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First we need to rinse the rice. I do this directly in the rice cooker pot. Simply cover the rice with cold water, give it a really good swirl, let the rice settle at the bottom of the pan again for 1-2 seconds, then pour off the excess water.
Source: Nicky's Kitchen Sanctuary
