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Toasted Coconut Yellow Rice for Rice Cookers

Chad Mochrie

"Pulled together from several recipes, my family loved the adjustments I made, so I'm sharing with you. Goes great with seafood or poultry dishes. I hope you like it."
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45 m servings 277 cals
Original recipe yields 8 servings

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  • Prep

  • Cook

  • Ready In

  1. Put rinsed rice into the pan of a rice cooker.
  2. Stir coconut milk, water, about half of the coconut, turmeric, and salt together in a small saucepan and place over medium-high heat; cook until the turmeric is completely dissolved into the milk mixture and the color is even. Pour the coconut milk mixture over the rice.
  3. Press Start and cook until the cycle completes and shifts to the Warm cycle, about 22 minutes. Leave rice on Warm for another 5 minutes.
  4. Heat a small skillet over medium-high heat. Toast remaining coconut in hot skillet until golden brown, about 5 minutes.
  5. Fluff cooked rice. Sprinkle toasted coconut over the rice.


  • Cook's Note:
  • Unsweetened coconut may be used, but know that the coconut flavor will be much more mild.
  • Use basmati or jasmine rice.

Nutrition Facts

Per Serving: 277 calories; 11.4 g fat; 39.7 g carbohydrates; 4.4 g protein; 0 mg cholesterol; 136 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 4
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Very Good! I do not own a rice cooker, so I just did this on the stove and that worked out great. We really enjoyed the coconut flavor, and loved the addition of the toasted coconut on top. I wo...

Thanks for the recipe, I loved how easy it was, and adding turmeric gives it a beautiful color. I though the first steps defeated the whole purpose of using a rice cooker, so I skipped boiling i...

I had started making this dish and thought I was out of Turmeric (found it hiding in the cupboard the next day). I substituted the same measurement of turmeric with curry powder and the rice tas...

I haven't tried it yet but I am going to! Thanks for posting!