Steamed Okinawan Purple Sweet Potato and Coconut Rice Bowl

By AislePrompt Editorial · Published 2026-06-14 · Updated 2026-06-14

A subtly sweet and fragrant rice bowl highlighting Okinawan purple sweet potatoes steamed and served with creamy coconut-infused rice. This Japanese-inspired rice and grain recipe (vegetarian), ready in about 35 minutes, pairs jasmine rice, coconut milk, water for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 3, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 cup jasmine rice
• 1 cup coconut milk
• 1/2 cup water
• 200 grams, peeled and cut into 1/2-inch cubes Okinawan purple sweet potato
• 1/4 tsp salt
• 2 tbsp toasted shredded coconut
• 1 tbsp, for garnish chopped cilantro

The rice cooker we’d use for this → Best Rice Cookers for 2026: Fuzzy Logic, Induction & Basic Picks for Perfect Grains

Instructions

1. Step 1: Rinse 1 cup jasmine rice under cold water until water runs clear, then drain.
2. Step 2: In a rice cooker or medium pot, combine rinsed rice with 1 cup coconut milk, 1/2 cup water, and 1/4 tsp salt, stirring gently.
3. Step 3: Place 200 grams peeled and cubed Okinawan purple sweet potatoes on top of the rice mixture, cover, and cook according to rice cooker instructions or simmer on low in pot with lid for 18-20 minutes until rice is tender and sweet potatoes are steamed through.
4. Step 4: Once done, fluff the rice gently with a fork to mix potatoes throughout. Serve warm topped with 2 tbsp toasted shredded coconut and 1 tbsp chopped cilantro.