Can I make this on the stovetop?

I'm still testing this method. So far in my tests, it's mushier and a less than ideal texture.

Can I leave out the sugar?

You can, but the addition of the sugar brings out the coconut flavor. Make sure the coconut milk doesn’t have sugar or sugar substitute in it.

How can I avoid a "burn notice" and what should I do if I get one while I'm making this recipe?

Sometimes food can get stuck to the bottom of the Instant Pot and cause a "burn notice". Don't panic--your meal isn't ruined! First, to avoid a burn notice, be sure that the coconut milk and water are whisked together and fully combined. Then when you stir in the rice, make sure it isn't clumped up or sticking to the bottom. If you get a burn notice, remove the lid, give everything a good stir and make sure nothing is stuck to the bottom, and try again. (If the recipe has already been cooking for a bit, use your judgment but I'd probably decrease the cook time since it will take time to come to pressure again.)

Instant Pot Coconut Rice

Name: Instant Pot Coconut Rice
Prep time: 5 min
Cook time: 14 min
Total time: 29 min
Cuisine: Asian
Ingredients: 2 cups jasmine rice (sub: basmati rice); 1 (13.5-ounce) can unsweetened coconut milk (1 3/4 cups; get the full-fat version); 1/2 cup water; 3/4 teaspoon Kosher salt; 1 teaspoon sugar (optional); Optional garnishes: fresh lime juice, chopped cilantro, toasted unsweetened coconut

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Instant Pot Coconut Rice

Making Instant Pot Coconut Rice has never been easier! We’ve nailed the ideal texture—light, fluffy, and infused with just the right amount of coconut flavor.

Yield: 8 servings (3/4 cup) 1x

Prep: 5 minutesCook: 14 minutes (plus another 10 minutes to come to pressure)Total: 29 minutes

Units:

Scale:

Ingredients

2 cups jasmine rice (sub: basmati rice)
1 (13.5-ounce) can unsweetened coconut milk (1 3/4 cups; get the full-fat version)
1/2 cup water
3/4 teaspoon Kosher salt
1 teaspoon sugar (optional)
Optional garnishes: fresh lime juice, chopped cilantro, toasted unsweetened coconut

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Instructions

Rinse Rice: Place the rice in a fine mesh strainer and run cold water over it until the water runs clear (about 1-2 minutes). This prevents the rice from being too sticky.
Add to Instant Pot: Add the coconut milk, water, salt, and optional sugar and whisk until combined. Stir in the rice. (Make sure the rice is very stirred in and not clumping or sticking to the bottom of the pot.)
Pressure Cook: Lock and seal the lid. Cook at high pressure for 4 minutes. Then, let the pressure release naturally for 10 minutes (don’t touch it), then manually release any remaining pressure.
Fluff & Serve: Fluff the rice with a fork. Taste and season with more salt, if desired. Optional garnish: Squeeze fresh lime juice over the rice and top with chopped cilantro and/or toasted unsweetened coconut.

Notes/Tips

It takes 9-10 minutes to come to pressure.
The addition of the sugar brings out the coconut flavor.
Use full-fat coconut milk for the best flavor and creaminess. Also, make sure it doesn’t have sugar or sugar substitute in it.
Burn Notice: Sometimes food can get stuck to the bottom of the Instant Pot and cause a “burn notice”. To avoid this, be sure that all the liquid and rice are stirred together well and that the rice isn’t clumped up or sticking to the bottom before cooking. If you get a burn notice, remove the lid, give everything a good stir and make sure nothing is stuck to the bottom, and try again. (If it’s already been cooking for a bit, use your judgment but I’d probably decrease the cook time since it will take time to come to pressure again.)

Cuisine: Asian Method: Instant Pot

Find it online: https://thrivinghomeblog.com/instant-pot-coconut-rice/