Coconut Milk Rice (2-Ingredient Rice Cooker Recipe) - Unsophisticook (2024)

FAQs

Can I use coconut milk instead of water in my rice cooker? ›

It only makes sense that we would make this slightly sticky and not-too-sweet coconut rice in a rice cooker. After all… rice is sort of our thing! And all you need to do is substitute a bit of unsweetened coconut milk for some of the water you'd normally use when cooking rice (check the recipe for exact measurements).

Our general rec for long-grain white rice is a ratio of 1:1 so for 2 cups of rice, add 2 cups of water. Following our ratio for brown rice (1:2 1/4), you would start with 2 cups of brown rice then add 4 ½ cups of water.

Rinse and drain rice thoroughly

Rice contains a lot of starch, which is crucial to remove in this recipe so it doesn't cook up sticky and mushy, especially because coconut milk is so sticky.

Let the rice sit in the cooker for about 5-10 minutes after the machine tells you it's done. If you're in a hurry you can eat it now, but waiting lets the moisture evaporate a bit, and along with the heat, distribute evenly through the grains. Then open the lid, use a rice paddle to fluff it up a bit before serving.

Add a teaspoon of cornstarch to a dish to prevent curdling of coconut milk. Adding cornstarch will also thicken the sauce, so don't use it if you're making a dish that requires a thin sauce.

Eating coconut rice in lieu of plain rice shows promise for better blood sugar control; MCTs and fibre in coconut products reduce fasting blood sugar in diabetics. MCTs deliver a quick energy boost but absorb glucose slowly. Therefore, coconut rice is less likely to spike blood sugar compared to plain rice.

Even a rice cooker can make the rice soggy and wet if you've added too much water or haven't washed the rice before cooking. To fix mushy rice from a rice cooker, pour out the excess water and turn the unit back on to a low-power setting. This will help the moisture evaporate.

Rice Cooker Ratio

Medium grain white rice - 1:1.5 ratio (1 cup rice + 1 1/2 cups water) Short grain white rice - 1:1.5 ratio (1 cup rice + 1 1/2 cups water) Long grain brown rice - 1:2.25 ratio (1 cup rice + 2 1/4 cups water) Parboiled rice - 1:2 ratio (1 cup rice + 2 cups water)

Different varieties of rice contain two main starches that contribute to its texture: amylose and amylopectin. The more amylose starches, the more separate the grains are after cooking. The more amylopectin starches, the stickier the rice becomes after cooking, like sticky rice!

With too much coconut milk, the rice can easily get greasy and sticky, and with too much water, you lose the light flavor of the coconut milk and get something more like traditional rice.

What is the trick for mushy rice? ›

In cases where the rice has only overcooked slightly, and the texture is still more or less intact, try draining any extra water using a colander or fine-mesh strainer and spreading the rice as best you can into a single layer on a baking sheet. Next, reheat it in the oven at 350 degrees for about five minutes.

In a pot-style rice cooker, 2 cups of white rice will be ready in 20 to 25 minutes. Pot-style rice cookers are all about simplicity. Turn it on with a touch and watch the indicator light turn to 'keep warm' when it's ready to eat.

Tomatoes

One of our favorite ways to flavor rice because it pairs with just about anything. Add rice and water to your rice cooker and top with 1-2 tomatoes. If you want more flavor, add some chopped garlic and a pinch of salt. Press start and wait until your rice is cooked.

Two Key Factors for Perfect Rice-Cooker Rice

First, rinse your rice under running water before transferring it to the rice cooker; this washes away excess starch and helps make the rice less sticky. Second, let the rice rest after cooking for at least 10 minutes with the lid on before serving.

Can you use milk instead of water in a rice cooker? Yes you can, but make sure to monitor it closely and stir it every few minutes to prevent the milk from scalding and burning.

Stir 5 1/2 cups milk, rice, sugar, and cinnamon together in a rice cooker. Cover and cook for one cycle until tender and creamy, about 20 minutes.

Yes, you read that correctly. Your favorite comfort food just got even easier to make. It turns out that pouring milk, cheese, and pasta into a rice cooker results in incredibly soft and creamymac and cheese in the time it takes to complete a “quick cook” cycle on your rice cooker.

"They are usually not interchangeable when re-creating a recipe." If a recipe calls for canned coconut milk, she recommends sticking to full-fat cans (especially if you're planning on whipping it up for a nondairy whipped cream).