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white rice in a gray bowl with a white spoon and blue napkin on the side

Rice Cooker Coconut Rice

  • Author: Asian Caucasian
  • Prep Time: 15 min
  • Cook Time: 45 min
  • Total Time: 1 hour
  • Yield: 6 1x
  • Category: Sides
  • Method: Rice Cooker
  • Cuisine: Asian Fusion


This fluffy Rice Cooker Coconut Rice with Lemongrass is rich, fragrant, and delicious with infused coconut flavors! It’s the perfect side with Asian-inspired dishes!




  1. Rinse the jasmine rice in a bowl until the water runs clear. This also helps release the starches.
  2. Place rice, coconut milk, coconut water, salt, and pieces of lemongrass in a rice cooker. Cover tightly with lid and let cook until the liquid has been absorbed by the rice and the cooker turns to warm setting.
  3. Add in the coconut flakes and stir. Cover and let sit on warm setting for 10-15 minutes. When ready to serve, discard lemongrass sticks and fluff rice with a fork. Garnish with toasted coconut flakes.
  4. To toast coconut: Place 3 tablespoons shredded, unsweetened coconut flakes in a frying pan over medium-high heat and “dry fry” until light golden brown.


  • This recipe works best with jasmine white rice, a long-grain, slightly sticky rice that’s typically grown in Thailand. Brown rice and other rice varieties will not work as well in this recipe.
  • Rinsing the rice until the water turns clear is an important step in the process for perfect rice. It will remove the starches to keep the rice less mushy.
  • I highly recommend this recipe with a rice cooker for the best results. You can do this on the stove-top as well.
  • Plain water can be substituted for coconut water.
  • Always fluff the rice after it’s cooked through. You can use a large fork or the flat spoon that comes with the rice cooker.
  • I like to freeze my rice in an airtight baggie, laid flat in the freezer. Then you can simply microwave it in a micro-safe bowl when ready to serve.

Keywords: coconut rice in rice cooker, thai coconut rice recipe, fragrant coconut rice