Rinse uncooked rice in a fine-mesh strainer under cool water until the water runs clear.
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.
Stir and serve rice.
Notes
With 3/4 cup water, the rice has a creamy texture. If you prefer a drier rice, use 2/3 cup water.
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.