Microwave Coconut Rice

5 from 3 votes

Microwave Coconut Rice is an easy recipe that anyone can make! With simple ingredients and a microwave rice cooker we create a creamy coconut rice .

Prep Time3

Cook Time12

Total Time15

Course: Side Dish

Cuisine: asian

Keyword: microwave coconut rice

Servings:

Calories: 537kcal

Rinse: add the rice to a sieve and rinse under running tap water for a couple of minutes.
Microwave rice cooker: add the rinsed rice to the rice cooker, pour in the coconut milk then pour the water into the empty coconut milk tin, give it a squish and pour that into the rice cooker. Add the sugar and then gently give all of the ingredients a stir to combine.
Microwave: with the lid off, place the microwave rice cooker into the centre of the microwave. Use high heat and set the timer for 12 minutes. After 12 minutes, use 2 oven mitts to remove the rice cooker from the microwave and set it onto a heatproof surface. Stir the rice and then fluff with a fork.
To serve: transfer the cooked coconut rice into a bowl and zest the lime over the top. Next sprinkle the toasted coconut over the top and serve the rice along with your favorite mains.

Note 1 - Jasmine rice: or you can use the equivalent amount of basmati rice. Rinsing the rice helps to remove the starch and separate the granules. So add it to a sieve and use the tap to rinse it before transferring it to the rice cooker.
Note 2 - Coconut milk: this is 1 regular size tin of coconut milk. You can use coconut cream or light coconut milk (equivalent amount) if you wish too.
Note 3 - Water: I like to pour the water into the empty tin of coconut milk and then pour it into the rice cooker. I find that this helps to drain out any remaining coconut milk in the tin so none goes to waste! Or you can simply pour the cup of water straight in if you wish too.
Note 4 - Sugar: this is caster sugar. Or you can use regular white sugar or coconut sugar. I haven't made the recipe using brown sugar so I can't say how that would turn out.