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.

Chad Mochrie
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Put rinsed rice into the pan of a rice cooker.

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  • 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.

  • 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.

  • Heat a small skillet over medium-high heat. Toast remaining coconut in hot skillet until golden brown, about 5 minutes.

  • 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

277 calories; 11.4 g total fat; 0 mg cholesterol; 136 mg sodium. 39.7 g carbohydrates; 4.4 g protein; Full Nutrition

Reviews (6)

Read More Reviews

Most helpful positive review

Rating: 4 stars
03/01/2015
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 would make this again! Thanks for sharing.:) Read More
(4)
7 Ratings
  • 5 star values: 4
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
03/01/2015
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 would make this again! Thanks for sharing.:) Read More
(4)
Rating: 4 stars
03/01/2015
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 would make this again! Thanks for sharing.:) Read More
(4)
Rating: 4 stars
05/04/2015
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 ingredients together and just dumped the liquids and spices in the rice cooker gave it a good whisk added the rice and pressed start. It came out just fine. My only substitution was I eliminated the salt and used vegetarian "no chicken" bullion'. Read More
(3)
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Rating: 4 stars
04/25/2016
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 tasted great especially with the toasted coconut flakes. My only complaint would be that the rice seemed a little sticky/mushy when it was done (used the rice cooker) but the next day the rice was nice and fluffy (excess liquid probably removed/evaporated while reheating). Turmeric will give it a nicer flavor and color than curry powder for sure! Rating this recipe 4 stars as I feel the amount of liquid should be reduced to perhaps 1 cup total liquid to 1 cup rice. Note that there's no indication of the type of rice to be used with this recipe and I used 2 cups long grain white rice. Will be making this again with the turmeric and adjust the amount of liquid. Read More
(1)
Rating: 5 stars
08/06/2018
No changes and definitely making it again! Read More
Rating: 5 stars
01/27/2019
Omitted the turmeric and had perfect coconut rice. Read More
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Rating: 5 stars
04/01/2015
I haven't tried it yet but I am going to! Thanks for posting! Read More