Although I’ve cooked rice in a pan on the stovetop for YEARS (thanks to my mum’s tips to get it perfect), I decided to buy a rice cooker a year or so ago, and I can’t deny it – it’s absolutely brilliant. It makes planning a meal super easy, and the keep-warm function is so useful when we have kids coming home at different times from clubs and activities. The addition of the tinned coconut milk to the rice results in beautiful aromatic, creamy-tasting rice.The oils in the coconut milk helps to ensure the grains remain separate – rather than clumping together.
Our rice cooker
We have a Zojirushi rice cooker (<– affiliate link) – which is a little on the pricey side, but this one takes up to 10 cups of rice (almost 2kg of raw rice!) so it’s great when batch cooking or cooking for a crowd. I’ve must have used it 100+ times, with the rice turning our perfectly every single time. Coconut Milk – Use full-fat coconut milk for this recipe because it gets watered down later and we don’t want to lose any of that rich, sweet coconut flavour. Top with a little lime zest to add a tangy burst that perfectly balances the sweet, rich coconut flavours in the rice. This is such a great side dish and adds a lovely depth of flavour to your meals. Stay updated with new recipes!Subscribe to the newsletter to hear when I post a new recipe. I’m also on YouTube (new videos every week) and Instagram (behind-the-scenes stories & beautiful food photos).
Onion Fried Rice
Basic stir-fried noodles with beansprouts
Simple Asian Slaw
Egg Fried Rice
Pilau Rice Recipe
Cauliflower Fried Rice
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