Instant Pot Coconut Rice
Instant Pot Coconut Rice is a quick and easy dish that combines creamy coconut milk with fluffy rice for a deliciously fragrant side or main course. Perfect for any meal, this tropical delight is both simple to make and satisfyingly flavorful.
Ingredients
- 1 tsp cane sugar (optional)
- 1 cup jasmine, basmati, or long grain white rice
- ¼ tsp sea salt
- ¾ cup water or coconut water if you want natural sweetness)
- ¾ cup canned light coconut milk
Serving
- Lightly toasted coconut flakes
- Minced cilantro, fresh
Instructions
- Combine all ingredients in the Instant Pot and stir well.
- Set to pressure cook on high for 4 minutes (note that it will take 8-10 minutes for the Instant Pot to build pressure before cooking starts).
- When the cooking cycle ends, let the pressure release naturally for 10 minutes, then carefully release any remaining pressure.
- Once all steam has dissipated, remove the lid.
- Taste and adjust the salt if needed.
- This coconut rice pairs wonderfully with curries, soups, or as a base for bowls.
- Garnish with cilantro and toasted coconut flakes if desired.
- Store any leftovers in the refrigerator for up to 5-6 days or freeze for up to 1 month.
- Reheat in the microwave or on the stovetop, adding a bit of oil or water to warm.