Rice Cookers Steamers

I’ve found the following turns out the best;
Before starting, be sure to rinse the rice under cold running water in a fine mesh strainer, drain well. To estimate the same measure of rice as the size of a can of coconut milk, use a coffee mug of approx. the same size to measure the dry rice.
If, after step 2, you have more rice in the strainer: measure what you have left by putting the excess rice into the can after completing step 3, dump into the cooker and add the equal amount of water – it won’t affect the end dish to add the extra.
Then;
1) Empty the can of coconut milk into the rice cooker
2) Fill the can with uncooked rice and add to the cooker
3) Add some water to the can, until filled about 1/4 – 1/3 of the way. Sluice the water around the can so as to rinse the milk and rice into the cooker.
4) Add whatever other flavours you wish to enhance your rice; i.e. a sprinkle of nigella seeds, a few inches of a broken cinnamon stick, three whole cloves, some whole cardamom pods, a few curry leaves, etc.
5) Cook the rice according to the directions of the machine.
When cooked, turn the rice out into a large bowl. Remove the inedible bits such as the clove and cardamom pods and the cinnamon stick. Toss with a fork to fluff.
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Finally, here is an alternative If you don’t have a can of coconut milk to hand;
Measure a large mug of rice and place into the strainer to rinse it. Fill the now empty mug, with water. Put the rice into the cooker. Add the water and finally add two 50ml sachets of creamed coconut. Add the other flavouring ideas as suggested above and cook as directed.
Cheers & good luck!

600g Rice
450g Grated coconut, extract 5 cups of milk by adding equal amount of water
4 cup Water
2 cm Pandan leaves( tie into knot)
6 Ginger, slice finely
3 cloves Shallots, slice finely
1 tsp Garlic, slice finely
1 tsp Salt
Method :
Wash the rice and drain well.
Put rice, coconut milk and other ingredients into a rice cooker and cook until all liquid is absorbed.
Loosen rice grain and test for doneness.
Add a little water if the rice is not well-cooked.
Cover the pot tightly until rice is fluffy

You could try the light coconut milk and 1 – 3 rice, but i like 25% and a handful of unsweetened dessicated coconut it adds a really nice texture.
Or leave out less coconut milk and stir in at the end when a little dry and the heat will absorb it without making it too soggy.
Of course the rice you use might not be suited to cocnut – try 50% thai jasmin and 50% basmati or
I sometimes use easy cook brown – it never goes soggy because of the added fibre – good for you too.