Description
Creamy and fragrant coconut rice cooked to perfection in an Instant Pot, making it a delightful side dish for any meal.
Ingredients
- 1 cup jasmine rice
- 1 can (14 oz) coconut milk
- 1 cup water
- 1 tablespoon sugar
- 1/4 teaspoon salt
Instructions
- Rinse the jasmine rice under cold water until the water runs clear.
- In the Instant Pot, combine the rinsed rice, coconut milk, water, sugar, and salt.
- Close the lid and set the valve to sealing.
- Select the ‘Manual’ or ‘Pressure Cook’ setting and set the cooking time for 4 minutes.
- Once cooking is complete, allow for a natural release for 10 minutes, then switch the valve to venting to release any remaining pressure.
- Fluff the rice with a fork and serve warm as a side dish.
Notes
For richer taste, use fresh coconut milk and experiment with coconut milk to water ratios. Consider adding lime zest or toasted coconut for garnish.
