I fully admit that I am somewhat rice challenged. Whenever I cook rice on the stove, I, keep my fingers crossed, hoping that I end up with rice that is neither overcooked or undercooked. My grandmother cooked it like pasta, adding rice to boiling water and drain when tender. Her rice was perfect, but for some reason, I never embraced this method. Then about 20 years ago, I was sharing my rice conundrum with my sister, and she told me to buy a rice cooker. It immediately became my favorite small appliance and remains so all these years later. With a little measuring and the press of the button, my job is done, and I'm rewarded with perfectly cooked rice. I especially love my Rice Cooker Coconut-Lime Rice. Jasmine rice is combined with coconut milk and once cooked, lime zest, juice, and shredded coconut are folded in to produce the most delicious side dish. It goes perfectly with anything roasted and grilled. It's a family favorite. So do something nice for yourself and go out and buy yourself a rice cooker. I promise you it will change your life.
Ingredients for Rice Cooker Coconut-Lime Rice:
2 cups Jasmine rice, rinsed until water runs clear
1-13.5 ounce can coconut milk, I use a Taste of Thai brand
1/2 cup unsweetened shredded coconut
1 lime, zested and juiced
3 tablespoons chopped cilantro
kosher salt
black pepper
When using a rice cooker always use the measuring cup and spatula that comes with the cooker.
Time-Saving Tip: The rice can be cooked a few hours in advance and kept on the warm setting. Add the rest of the ingredients right before serving.
Let's see what we need.
Let's make the rice.
A little bit about my rice cooker. It not only makes excellent rice but it steams veggies and fish and makes great oatmeal, too. Mine is the ZOJIRUSHI model NSTSC18. Click HERE for more information.
Now, back to cooking.
Add the rinsed rice to the cooker and pour in the can of milk. You will need to add a little water, so the liquid measures two cups. My rice cooker has different measures for different types of rice. The measure on the far right is white rice.
Once cooked fluff with the spatula and fold in the rest of the ingredients and season with salt and pepper.
It's ready! The crunch of the shredded coconut and the brightness of the lime complement the creaminess of the rice. It's so delicious. Since the rice cooker does most of the work, it frees you up to do other things, give this a try, and I know you'll love it.
Enjoy!
Rice Cooker Coconut-Lime Rice:
side
2 cups Jasmine rice, rinsed until water runs clear
1-13.5 ounce can coconut milk, I use a Taste of Thai brand
1/2 cup unsweetened shredded coconut
1 lime, zested and juiced
3 tablespoons chopped cilantro
kosher salt
black pepper
When using a rice cooker always use the measuring cup and spatula that comes with the cooker.
Add the rinsed rice to the cooker and pour in the can of milk. You will need to add a little water, so the liquid measures two cups. My rice cooker has different measures for different types of rice. The measure on the far right is white rice.
Once cooked fluff with the spatula and fold in the rest of the ingredients and season with salt and pepper.
Time-Saving Tip: The rice can be cooked a few hours in advance and kept on the warm setting. Add the rest of the ingredients right before serving.
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