Archie Johnson
Course: Main Course Cuisine: Indian Prep Time: 5 minutes Cook Time: 25 minutes Total Time: 05 minutes Calories: 120kcal
Let’s get started!
– 2 tbsp Dry unsweetened or sweetened shredded coconut – 2 cups Thai jasmine rice – 1 cup Full-fat coconut milk – ½ tsp Kosher salt, plus more to taste – 2 cups Water
1. Start by placing the rice in the cooker, then add water, coconut milk, salt, and shredded coconut. 2. Stir gently using a plastic or wooden utensil to avoid damaging the nonstick surface.
3. Cover and set the cooker to cook. 4. Once the rice cooker switches to 'warm' mode, let it steam for an additional 8 to 10 minutes to ensure the rice is fully cooked and has a pleasant stickiness.
5. Before serving, gently fluff the rice with chopsticks, incorporating any risen shredded coconut back into the rice. 6. Taste for salt and adjust if necessary before serving.