Instant Pot Coconut Rice

5 from 5 ratings

Make this Instant Pot coconut rice for a fast weeknight side dish that the whole family will love! This creamy rice is delicious even after a few days in the fridge, making it great for weekly meal prep. No pressure cooker? You’ll also find stovetop instructions in the recipe.

Prep Time5

Cook Time6

Pressurizing/Depressurizing10

Total Time21

Course: Side Dish

Cuisine: Fusion

Keyword: coconut rice instant pot

Servings:

Author: Sarah Cook

Equipment

Ingredients

1 1/3 cup jasmine rice
13 oz coconut milk {not coconut cream}
1/2 tsp sea salt
3/4 cup water {or broth}

Instructions

Rinse uncooked rice in a fine-mesh strainer under cool water until the water runs clear. (about ~2 minutes)
1 1/3 cup jasmine rice
Fill a saucepan with 3 inches of water. Place the opened can of coconut milk in the water and heat over medium heat for 3 minutes, or until the milk solids have melted.
13 oz coconut milk
Combine warmed coconut milk, water, salt, and rinsed rice to the Instant Pot insert.
13 oz coconut milk, 3/4 cup water, 1/2 tsp sea salt
Lock the lid into place and set the steam release handle (valve on top) to “Sealing”. Press Manual>High Pressure>6 minutes.
When the rice has finished cooking, the Instant Pot will beep and switch to ”keep warm". Turn it to "off".
Allow it to sit for 5-10 minutes and then flip the switch to "venting" to remove any remaining pressure.
Carefully open the lid and fluff the rice with a fork or rice scoop.

Notes

You can use jasmine or basmati rice in this recipe. If you sub in basmati rice, decrease the cooking time to 5 minutes.
Use canned coconut milk (lite, regular, or full-fat) and not coconut CREAM.
Without preheating the canned coconut milk, the milk may turn grainy (curdled) when cooked. It will still be safe to eat, but not very appealing to look at.
Using coconut milk from a carton? Skip the heating step, and increase the rice by 2 tbsp.

Stovetop Instructions

Rinse rice in a fine mesh strainer. Set aside to drain.
Pour canned coconut milk (including solids) into a medium saucepan. Add water and salt and bring to a boil.
Stir in the rice and let the water come to a near boil. Stir, place the lid on, and turn the heat down to low.
Check the rice at 20 minutes to see if all liquid has been absored. Stir again and continue to cook covered until it has reached your desired texture.
Once finished, turn off the heat and allow it to sit covered for 2-3 minutes before fluffing it with a fork and serving.

Nutrition