Finally an instant Pot coconut rice recipe that won’t trigger a burn notice! This 5-ingredient side dish uses coconut milk and coconut sugar for the best coconut flavor and creamy, yet still toothsome texture. It can be ready in just over 20 minutes with just 5 minutes of prep time. This makes it a quick and easy side for easy weeknight dinners. It pairs well with a wide variety of main dishes too so the leftovers are great to have on hand for meal prep!
If you’re a coconut lover and seek out this magical tropical nut, this recipe is going to be your new go to method for cooking rice. The Instant Pot acts like a rice cooker to perfectly cook the rice to al dente texture at high pressure with less time and effort than it would take on the stovetop.
No risk of the pot boiling over, needing to lower the temperature or any of those other inconveniences to making rice on the stovetop. Pressure cooker rice is the way to go.
The base recipe is made with long grain white rice, canned unsweetened coconut milk, and a pinch of salt – the coconut sugar and toasted coconut is recommended but optional. If you’re avoiding sugar, it’s fine without, but let’s be honest here, its waaaay better with that sugar added in. A little bit of sweetness brings out the coconut flavor 10 fold. Coconut rice wins over plain rice any day and makes your meal so much more flavorful!
Avoiding the Instant Pot Burn Notice
Diluting the coconut milk with water and making a larger batch reduces the risk of getting the dreaded electric pressure cooker burn notice.
If you’ve been cooking with the Instant Pot for awhile, you’ve probably gotten a burn notice at some point. If you’re new to Instant Pot recipes, just know, it’s something to avoid and look out for by making sure your liquid ratios are correct and consistencies aren’t too thick.
In testing this recipe, I experimented with different liquid ratios, quantities, and ingredients like coconut water, cartoned coconut milk and light coconut milk. This version created the best flavored fluffy rice without any risk of burning.
Ingredients
This delicious side dish is truly made from pantry staples and simple ingredients. Here’s what you’ll need:
- jasmine rice – long grain white rice works best since it cooks quickly and absorbs the right amount of liquid that the recipe is written for. Basmati rice or another long grain white rice works fine here. Brown rice would need a longer cook time and most likely more liquid so don’t use it.
- unsweetened full fat coconut milk – full-fat coconut milk gives the richest, creamiest end result. That being said, if you only have light coconut milk, the recipe will still work. For the best results, you need to use canned coconut milk. The kind sold in a carton is a thinner consistency and doesn’t work as well.
- cold water – It’s rice so of course you’ll need some water. While I have made stove top coconut rice using all coconut milk and little to no water, this isn’t possible in the Instant Pot. Doing so will create a burn notice from the thick consistency.
- salt – salt helps bring out the sweetness and add more flavor to the rice. I use pink himalayan salt but regular sea salt will work too here.
- coconut sugar or white or brown sugar (optional) – okay, I know I said sugar is optional, but it’s part of what makes coconut so divine! Leave it out if you must but understand that it’s truly much better with at least 1 tablespoon and preferably 2 tablespoons of sugar added. Coconut sugar, white sugar, or brown sugar all work great.
- shredded coconut – also optional but such a fun addition! It adds texture and a stronger coconut flavor.
How to Make Instant Pot Coconut Rice
If toasting coconut, do this in the Instant Pot using the Sauté setting before starting the rice, stirring for several moments until lightly toasted. Remove the toasted coconut and set aside.
- Use a strainer to give rice a good rinse under cool water until the water runs clear.
- Add rice, coconut milk, water, salt and sugar (if using) to your Instant Pot and stir.
- Lock the Instant Pot lid onto the pot and ensure the pressure vent is set to the closed position. Set Instant Pot to cook at High Pressure for 5 minutes (will take an additional 8-12 minutes to come to pressure depending on the size and model of the Instant Pot you’re using).
- Allow it to natural release pressure for 10 minutes (set a timer if needed) and then use a wooden spoon to move the vent from the closed to open position to allow any remaining pressure to release.
- Remove instant pot lid and fluff rice up with a spoon before serving. If adding toasted coconut, sprinkle on top as a garnish either to the entire pot or to each individual serving.
Toasting the Shredded Coconut (optional)
Yes, it’s optional but as I’ve said earlier in this post, shredded coconut is truly a delightful addition.
I like toasting it directly in the Instant Pot before cooking the coconut rice so that I don’t have to make another pan dirty. But if you miss that opportunity or just want to get the rice cooking, there are definitely other ways. Here are a few methods for toasting coconut:
Instant Pot – toast coconut on the sauté setting of the Instant Pot for about 5 minutes, stirring regularly, until it starts to lightly brown. Remove coconut from the pot and set aside and move forward with the instructions for the coconut rice. No need to wipe out the pot first.
Stovetop – toast over low heat in a small skillet on a stovetop burner for 3-5 minutes. Do not leave it unattended since it burns quickly!
Oven – spread coconut out on a baking sheet. Place in an oven preheated to 350° Fahrenheit (177° C) for 5 minutes to toast. Check at 3 minutes and do not leave unattended since it burns easily!
Microwave – spread coconut out on a microwavable plate and microwave for 30 seconds. Check and microwave again in 30 second increments until it is lightly toasted.
The amount of time needed to toast coconut depends on the size of your coconut shreds and how hot your heat source is. Regardless of the method you use, make sure not to leave it unattended since it burns easily!
Stovetop Version
Making coconut rice on the stovetop is easy peasy.
- Add your rice, water, coconut milk, salt and sugar (if using) to a pot with a lid, preferably with at least a few inches of room at the top.
- Bring to a boil and then cover and reduce heat. Cook for 15 minutes.
- When the timer goes off, remove the pot from the heat and let it sit for another 10 minutes. Remove the lid and fluff the rice up with a fork. Place rice in a serving bowl (ha, or leave it in the pot like I usually do) and top with the toasted coconut (if using) and serve.
Tips for Making Perfect Coconut Rice in the Instant Pot
- If over 1/3 of the can of coconut milk is cream as opposed to liquid, add another 2-3 Tbsp. water. Every brand of coconut milk is different. I’ve cracked the can on a few full fat coconut milk brands to find mostly cream.
- Don’t use the “Rice” function on your Instant Pot! The thickness of the coconut milk can throw it off and cause the rice to be over or under cooked.
- If cooking at altitude, over 5,000 feet above sea level, add an extra minute to cook time.
Storing the Leftovers
Refrigerator: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating Microwave: If reheating in the microwave, place a damp paper towel over the bowl to rehydrate the rice. Microwave on high for 1-3 minutes depending on the amount, checking and stirring after each minute.
Reheating Stovetop: To reheat on the stovetop, place he rice in a pot. Add 1 tablespoon of water for each cup of rice you are reheating and place the lid on top. Let it reheat over low heat, adding a small additional amount of water if needed until the rice is steaming hot. It will become gummy if too much water is added or if it is overheated so watch it carefully.
Freezing: You can freeze this rice in a freezer safe container for up to 3 months. Defrost in the refrigerator overnight before using. Please note that the consistency won’t be exactly the same after freezing so you’ll want to use it in something (bowls, fried rice, etc.) and ideally not serve it on it’s own as a stand alone side dish.
What to Serve with Coconut Rice
This coconut rice recipe is the perfect side dish that can go with pretty much anything. I like to meal prep a batch for dinner one night as a side dish. Then we use it in bowls for the next few days lunches and/or dinners. Here are a few ideas.
Serve with soy sauce flavors in teriyaki salmon stir fry, teriyaki chicken kabobs, or my popular marinated portobello mushrooms recipe. I have a recipe for homemade teriyaki sauce that pairs well too.
Or it’s awesome in a burrito bowl with crockpot pork tenderloin carnitas or shredded taco chicken. Top with some mango avocado salsa for a tropical south of the border spin.
Southeast Asian dishes like Thai curries, lentil curry, and Indian food pairs great with this dish too. It would be delicious with fresh pineapple, caribean dishes and flavors, or even with the leftovers turned into a rice pudding!
What if My Coconut Milk is Mostly Coconut Cream?
Every brand of coconut milk is different and has a different liquid to solid ratio. If over 1/3 of your can of coconut milk is cream instead of liquid, add 2-3 Tablespoons more water to account for this. This will help you avoid an Instant Pot burn notice.
How Can I Give the Rice a Stronger Coconut Flavor?
If you’re going for a sweet, strongly flavored coconut rice, you can add 1/2 – 1 teaspoon of coconut extract and an extra tablespoon of sugar (3 tablespoons coconut sugar total). This will create a sweeter, more heavily coconut flavored rice.
What Size Instant Pot do I Need for This Recipe?
This recipe should work in 4 quart, 6 quart and 8 quart Instant pot models. Other recipes may cause burn notices when cooking in an 8 quart pot. Since this recipe makes a larger batch and uses a little bit more water, we avoid that regardless of pot size. You may need to double the recipe if using a 10 or 12 quart model.
Perfect Easy Instant Pot Coconut Rice (No Burn Notice!)
Equipment
- 1 Mesh Strainer
Ingredients
- 2 cups jasmine rice or other long grain white rice
- 13.5 ounces unsweetened full fat coconut milk 1 can
- 1 ¼ cup water
- ¾ teaspoon salt
- 1-2 Tablespoons coconut sugar or white or brown sugar (optional)
- 1/2 cup shredded coconut, toasted* (optional)
Instructions
- Use a strainer to rinse rice under cool water until the water runs clear. (If toasting coconut, you can do this in the Instant Pot using the Sauté setting before starting the rice. See notes for details).
- Add rice, coconut milk, water, salt and sugar (if using) to Instant Pot and stir.
- Lock the Instant Pot lid onto the pot and ensure the pressure vent is set to the closed position. Set Instant Pot to cook at High Pressure for 5 minutes (will take an additional 8-12 minutes to come to pressure depending on the size and model of the Instant Pot you're using).
- Allow pressure to release naturally for 10 minutes and then use a wooden spoon to move the vent from the closed to open position to allow any remaining steam to release.
- Remove instant pot lid and fluff rice up with a spoon before serving. If adding toasted coconut, sprinkle on top as a garnish either to the entire pot or to each individual serving.
Notes
- Add your rice, water, coconut milk, salt and sugar (if using) to a pot with a lid, preferably with at least a few inches of room at the top.
- Bring to a boil and then cover and reduce heat. Cook for 15 minutes.
- When the timer goes off, remove the pot from the heat and let it sit for another 10 minutes before removing the lid and fluffing the rice up with a fork. Place rice in a serving bowl (ha, or leave it in the pot like I usually do) and top with the toasted coconut (if using) and serve.
Nutrition
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