Perfect Easy Instant Pot Coconut Rice (No Burn Notice!)
Instant Pot coconut rice that won't trigger a burn notice! This easy recipe uses coconut milk and coconut sugar for the best coconut flavor.
Servings 8 Servings
Calories 268kcal
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
If adding toasted coconut: toast coconut on the sauté setting of the Instant Pot for 5 minutes, stirring constantly, until it starts to lightly brown. Remove from the pot and set aside and move forward with the instructions for the coconut rice. No need to wipe out the pot first. You can also do this over low heat on a skillet. Do not leave it unattended since it burns quickly!
To toast coconut in the oven: spread coconut out on a baking sheet and placing 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!
Making stovetop:
- 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 facts
*Both are optional, but sugar is included in nutrition facts and toasted coconut is not.
*Serving size for calculated nutrition facts is about 3/4 cup.
Nutrition
Calories: 268kcal | Carbohydrates: 40g | Protein: 4g | Fat: 11g | Saturated Fat: 9g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Sodium: 231mg | Potassium: 158mg | Fiber: 1g | Sugar: 1g | Vitamin C: 0.5mg | Calcium: 23mg | Iron: 2mg