Rating: 4.5 stars
7 Ratings
  • 5 star values: 4
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

Recipe Summary

cook:
35 mins
total:
45 mins
prep:
10 mins
Servings:
8
Yield:
8 servings
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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; protein 4.4g; carbohydrates 39.7g; fat 11.4g; sodium 136.5mg. Full Nutrition
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