Simply Scratch · by Laurie McNamara★ 4.5 (17)
Rice Cooker Coconut Rice
NUTRITION · PER SERVING35M COOK
CAL 9%·PRO 6%
CARBS 28G65% OF CAL
1G FIBER1G SUGAR27G OTHER
FAT 6G32% OF CAL
6G SAT1G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Fluffy, hands-off coconut-infused rice made in a rice cooker with coconut milk and topped with toasted flaked coconut. This aromatic side is minimal effort and pairs well with Asian or tropical mains.
sideamerican⏲️ slow cooker🍚 rice cooker🍳 skilletdairy freegluten freeveganvegetarian
View the full recipe on Simply Scratch →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 10 ounces basmati rice (about 2 "cups")
- 7 ounces canned full-fat unsweetened coconut milk
- water
- 1/2 teaspoon kosher salt
- 1/2 tablespoon unrefined coconut oil
- 1/4 cup unsweetened flaked coconut (optional)
At a glance
PER SERVING · TIME 35M
CAL 9%·PRO 6%
CARBS 28G65% OF CAL
1G FIBER1G SUGAR27G OTHER
FAT 6G32% OF CAL
6G SAT1G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 30m
- Sodium
- 114mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 55mg
- Calcium
- 5mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 114MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.