The whole family will devour this easy Instant Pot Coconut Rice. Made with simple ingredients, this sweet rice recipe is ready in under 20 minutes!
Boy oh boy do I love rice, especially this Instant Pot coconut rice!
I was originally thinking about my Instant Pot Spanish Rice recipe, and wondering if I could make something similar, but different. Insert: coconut rice. It's a slightly sweet rice that pairs really well with curries, or some Asian dishes.
It's vegan and gluten free too, which is a major bonus if you ask me.
Recipe features
- Since it's made in a pressure cooker, you don't have to monitor it like you would with stovetop rice.
- It's full of sweet coconut-y flavors like coconut oil, coconut milk and even a little coconut sugar.
- It's a light and fluffy side dish that pairs perfectly with this Coconut Lime Chicken.
Ingredients
- Long grain white rice - Jasmine rice or Basmati rice work best.
- Coconut milk - Highly recommend using full fat coconut milk instead of light coconut milk, mostly because it has more flavor. Use canned milk instead of milk from a carton.
- Coconut oil - Adds a little more coconut-y flavor to the rice. A little bit goes a long way!
- Coconut sugar - Optional; I do like adding 1 teaspoon for more sweetness.
- Salt - To help balance out the sweet flavor of this dish.
Directions
Step 1: Rinse the rice. First, pour the rice into a mesh sieve or strainer, then rinse it under cold water for two full minutes or until the water runs clear.
Step 2: Sauté the rice. Next, melt the coconut oil in your Instant Pot by pressing the "sauté" button, then add the rice and stir it for 1-2 minutes, making sure the rice is coated in the oil.
Step 3: Pressure cook. Next, scoop the coconut milk (the cream and the liquid in the can) into your Instant Pot and use a whisk to whisk the milk so there aren't any clumps. Add the water, sugar and salt, then place the lid on top, ensuring the valve is in the "seal" position. Pressure cook the rice for 5 minutes on high pressure, then natural release for 10 minutes.
Step 4: Fluff. Remove the lid and fluff the rice with a fork. Adjust the salt to taste and enjoy!
Expert tips and tricks
- I don't recommend using brown rice for this recipe because the cook time will be different.
- Make sure you rinse the rice for 2 full minutes!
- Full fat vs.light coconut milk: If you know me at all, you know I ALWAYS opt for full fat coconut milk because it's more flavorful! Don't skimp on flavor with this dish.
- Make sure to WHISK the coconut milk after you pour it into your Instant Pot so that it's nice and smooth! This will ensure that the rice isn't too mushy once it's done cooking.
- Want even more coconut-y flavor? Garnish the rice with toasted coconut flakes! I like to toast mine in a skillet over the stove for 2-3 minutes until golden brown.
- Make my tofu coconut rice bowl for a delicious plant-based meal.
Why is it important to rinse rice?
Rinsing rice removes any dirt or debris that may be on the rice, and it also removes the surface starch, which yields a better texture. It only takes a minute or two and makes a huge difference!
Can I make this on the stovetop instead?
Yes! See the recipe card below for stovetop instructions.
Substitutions
- Coconut oil - No substitution, but you can omit the oil and omit sautéing the rice if you prefer.
- Coconut sugar - Can omit, or use regular cane sugar.
Storage
Refrigerator: store leftovers in an airtight container in the refrigerator for up to 5 days. Reheat in the microwave until warmed through.
More easy Instant Pot recipes
If you made this recipe, be sure to leave a comment and star rating. Thanks!
Instant Pot Coconut Rice
Equipment
- pressure cooker
Ingredients
- 1 tablespoon coconut oil
- 1 cup long grain white rice Basmati or Jasmine
- 14 oz. full fat coconut milk canned; unsweetened
- ½ cup water
- 1 ½ teaspoon coconut sugar
- ½ teaspoon salt
- cilantro for garnish optional
Instructions
Instant Pot:
- Pour the rice into a mesh sieve or strainer, then rinse it under cold water for 2 minutes; set aside.
- Add the coconut oil to your Instant Pot, then press "sauté" and set it for 3 minutes. Allow 1 minute for the oil to melt, then add the rice to the pot and sauté with a wooden spoon until the time is up, making sure the rice is coated in oil.
- Next, pour in the coconut milk and whisk it really well so that there aren't any clumps and the milk is smooth. Then, add the water, sugar, and salt and place the lid on top, ensuring the knob on top is in the "seal" position. Pressure cook on high for 5 minutes, then natural release for 10 minutes.
- Remove the lid, fluff the rice with a fork, garnish with cilantro (optional) and enjoy!
Stovetop:
- Pour the rice into a mesh sieve or strainer, then rinse it under cold water for 2 minutes; set aside.
- Next, add coconut oil to a large pot and heat it over medium heat. Once it's melted, pour in the rice and stir continuously for about 2 minutes.
- Pour in the coconut milk, whisking it to remove any clumps, then add the water, sugar and salt. Bring the rice to a boil, then cover the pot, reduce heat to a simmer and simmer until the rice is cooked, 15-20 minutes.
- Remove the lid, fluff with a fork, garnish with cilantro (optional) and enjoy!
Leave a Reply