Measure your rice, water and coconut milk with the same measuring cup so the volume measurements are exactly the same. You can even use the coconut milk can to measure the water and rice.
Add the rice, coconut milk, water, salt, lime juice and lime zest (if using) to your rice cooker. Stir to combine.
Place the lid on and set to cook. When the rice cooker lets you know the rice is done (it will switch from COOK to KEEP WARM), fluff with a fork and serve with a sprinkling of fresh parsley for garnish, if desired.
Stove Top Instructions:
Add the rice, coconut milk, water, salt, lime juice and lime zest to a medium pot. Stir well to combine.
Put the lid on and cook over medium-low heat for about 20 minutes, or until it appears all the liquid has absorbed.
Remove the pot from the heat and let sit for about 10 minutes with the lid on.
Fluff with a fork and serve.
Be sure to use canned coconut milk for this recipe as it contains the solid coconut cream and coconut water. The coconut cream brings the intense coconut flavour, so using a thin, low fat coconut beverage will not work for this recipe.