2/3cupunsweetened coconut milkcream spooned off and saved for another use
1/2cupsweetened shredded coconut
Rinse the rice in cold water until water is almost clear.
Mix all ingredients other than the shredded coconut together in the rice cooker.
Turn the rice cooker on and let it cook just like you would normal rice.
While the rice is cooking, toast the shredded coconut in a pan on the stove over medium heat until lightly browned. Make sure to watch and stir often to keep it from burning. As soon as it is browned, immediately move the coconut to another dish to keep from burning in the hot pan.