How to Video
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.
Ingredients
- 2 cups jasmine rice (sub: basmati rice)
- 1 (13.5-ounce) can unsweetened coconut milk (get the full-fat version)
- 1/2 cup water
- 3/4 teaspoon Kosher salt
- 1 teaspoon sugar (optional)
Optional Garnishes:
- fresh lime juice
- cilantro (chopped )
- unsweetened coconut (toasted )
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.
Freezer Instructions
Freeze For Later: Cool the cooked rice completely. Scoop portions into quart or gallon-size freezer bags. Be sure to squeeze all of the air out when sealing. Label your freezer bag with the type of rice, amount, and date. Stack your bags of rice on a flat surface in your freezer. Prepare From Frozen: Warm in the microwave with a little extra liquid (water or broth), if needed. Or toss frozen rice into a soup or casserole.
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.)
Nutrition
Serving: 0.75 cup | Calories: 171 kcal (9%) | Carbohydrates: 37 g (12%) | Protein: 3 g (6%) | Fat: 0.3 g | Sodium: 221 mg (10%) | Fiber: 1 g (4%) | Sugar: 1 g (1%)
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