Best Coconut Rice Rice Cooker Recipes
COCONUT TAPIOCA PUDDING (RICE COOKER)
For rice cookers with a porridge cycle. This is a delicious, creamy pudding, with the luscious taste of coconut. Tapioca pearls cook to perfection in the rice cooker. Try topping with sliced or chopped tropical fruit - mango, pineapple, banana, papaya. Recipe can be halved for 3-cup cooker. From the Ultimate Rice Cooker Cookbook. Guessing on cooktime.
Provided by duonyte
Categories Dessert
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Place all ingredients except vanilla in bowl of 6-cup rice cooker. Stir to combine. Close the cover and set for Porridge cycle.
- Open the cover and stir briefly every 20 minutes, then close cover.
- At end of cycle, carefully remove bowl from cooker. Stir in the vanilla. Pour into a large serving bowl or individual serving dishes.
- Let cool. Serve warm, or refrigerate covered with plastic wrap.
- Note: small pearl tapioca is about the size of sesame seeds; anything larger will take longer and require more liquid.
SLOW COOKER COCONUT RED BEANS AND RICE
This is a Stephanie O'Dea Slow Cooker recipe and it is very easy way to make delicious Caribbean Red Beans and Rice. Creamy and flavorful. Wants me to go out and buy a parrot.
Provided by mandabears
Categories Caribbean
Time 8h15m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Use a 4 quart slow cooker.
- Sort beans and soak overnight in water to cover.
- In the morning drain the water and dump the beans in a large pot of fresh water.
- Boil rapidly on the stovetop for at least 10 minutes before draining and putting in the crockpot.
- Per Stephanie O'Dea Red beans MUST be boiled on the stovebefored being added to the slow cooker to kill a possible toxin that occurs naturally.
- Add onion, garlic and red pepper flakes.
- Pour in the entire can of coconut milk(the creamy stuff, too) and chicken broth.
- Stir in raw rice and kosher salt.
- Cover and cook on low for 8-10 hours or until beans are bite tender.
- Before eating, squeeze on a bit of lime juice.
- "These are some killer beans. I loved how everything cooked together in one pot and how coconuty the rice tasted. My grandma took home in a big Tupperware and reported back that they froze and reheated quite well(she nuked to reheat).".
SLOW-COOKER COCONUT BROWN RICE PUDDING
Rice's natural starch (helped along with a bit of coconut milk) turns into creamy, surprisingly light rice pudding with sweet floral flavor from coconut water. Set out a toppings bar of dried fruits, toasted nuts, shredded coconut and seeds and let everyone personalize their own bowl.
Provided by Food Network Kitchen
Categories dessert
Time 7h
Yield 12 servings
Number Of Ingredients 9
Steps:
- Mist a 5-to-6-quart slow cooker with nonstick cooking spray. Mix the coconut water, coconut milk, 1 1/2 cups water, sugar, vanilla and salt in the bowl of the slow cooker until the sugar is dissolved. Stir in the rice and cook on high 4 hours or low for 5 to 6 hours.
- Uncover, stir well and let stand 15 minutes. Transfer to a large bowl and stir in the butter. Continue to cool, stirring, until warm. Stir in the lime zest. Serve warm or chill until cold. Top as desired.
COCONUT-PECAN UPSIDE DOWN CAKE (RICE COOKER)
This was posted by crenita2 on the Yahoo ricecookerrecipes group, and it looks like a really neat recipe. Posted for safe-keeping.
Provided by Demandy
Categories Dessert
Time 45m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Melt butter into well prepared rice cooker pan. Spray with Pam very well, or use parchment paper on the bottom of pan.
- Mix together the brown sugar, coconut, pecan's and semi sweet chocolates with a little milk. spread over the butter.
- Then mix up the Jiffy cake mix according to the directions on the box.
- Hit cook and 40 minutes later it will be done.
- Turn off the cooker and wait a few minutes before removing the pan from the rice cooker. If you have a dish that is slightly smaller than the rice cooker pan, place it in the pan on top of the cake before turning it over. This is the easiest way to take the cake out.
- Allow it to cool before cutting.
Nutrition Facts : Calories 854.1, Fat 56.5, SaturatedFat 26, Cholesterol 63.4, Sodium 631.4, Carbohydrate 89.9, Fiber 5.7, Sugar 60, Protein 7.4
RICE COOKER--COCONUT RICE
Cobbarannam--spells coconut rice in Telugu (a language of India). My Mom and Nanis (grandmothers) made this for special days like birthdays, anniversaries and even Christmas :) They served it with chicken curry!! Yum!! Whole spices may be used for making the dish but are removed before eating.
Provided by IndoAmerican
Categories Long Grain Rice
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Add all these ingredients in your rice cooker.
- Stir well.
- Turn your cooker on.
- When the rice is done, you may have to fold the creamy mixture in the top into the rice very very gently so as not to mush the rice!
- Enjoy!
Nutrition Facts : Calories 722, Fat 28.1, SaturatedFat 22.4, Sodium 77.8, Carbohydrate 106.9, Fiber 7.4, Sugar 9.6, Protein 13.5
COCONUT RICE (RICE COOKER)
This is a flavorful rice. I make this often and last time for the family, there was no leftovers. Very easy to make using a basic Cook/Warm rice cooker. For this I use my 1 quart (1 liter) cooker with the recipe as stated or doubled, and I use my wife's 3 quart (3 liter) cooker when I triple or more the recipe.
Provided by Lee Thayer @LeeNST
Categories Rice Sides
Number Of Ingredients 5
Steps:
- Add all ingredients to your rice cooker and stir together.
- Cover and set to Cook function. Let the cooker complete the cook cycle, takes about 20-25 minutes depending on your cooker.
- When the cooker switches to Warm setting, leave it on Warm for 5 minutes, then unplug and leave cover on and let it for 15 minutes,
- When ready to serve, remove the lid, fluff with a rice paddle or wooden spoon, serve as a side dish, enjoy.
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