I do like my rice pretty plain in general but when combined with a nice and rich curry it's something else. Cooking your instant pot coconut rice in an instant pot is such a win-win. It is a quick and super-efficient way and let's be honest, quick is always a bonus. So, here you have a super delicious and fluffy instant pot coconut rice ready to accompany your desired curries.
Coconut rice can be served with an array of Thai and Indian dishes such as curries, fish dishes stir-fries or seafood dishes. This easy coconut rice recipe is made in the instant pot and, and the slightly nutty and floral notes of coconut and jasmine rice 'mingle' together so well, this may well become your favourite rice side dish for any Asian feast.
How to cook the perfect instant pot coconut rice
Making your rice in an instant pot it's great from many perspectives. You do not need to worry about time, overcooking your rice, any heat adjustments or the possibility of forgetting about it and ending up burning it.
Learn how to make this super easy, delicious and fluffy Instant Pot Coconut Rice.
Your rice should always be cooked al dente and the pressure cooker is the best and the easiest option to make this side dish to so many delicious Asian dishes whether you chose these to be spicy, super spicy or pretty bold.
Why is good to cook the rice al dente?
Just like pasta, the rice should also be cooked al dente meaning that it should be cooked through but still have a slight bite to it. It is probably harder to set a pressure cooker if you have a rice setting on it.
I generally set it manually for 5-7 min, depending on the grain. Wild and brown rice takes more time to cook so I would add a 3-4 min extra.
Is al dente cooked rice safe to eat?
Al dente rice is definitely safe to eat just in case you wonder. The starch has softened and the rice is fully cooked through. Yes, it does feel a little tougher but that's because the rice grain has not yet started to break apart and has not started to puff out.
It is definitely safe to eat though. You'll know your rice is al dente if you take a few grains and they are still easy to eat but have not yet got to the mushy stage. The idea behind it is that the rice does not go to its starchiest stage.
Ingredients for instant pot coconut rice
- rice - chose a good rice, long grain rice is the best for this recipe - basmati rice, jasmine rice;
- coconut milk - this gives richness and sublime flafours to this rice
- desicated coconut - or freshly grated coconut can also be added if dessicated cococnut isn't an option
- lemon zest - adds extra flavour to your rice but it is optional
- any fresh herbs - mint, coriander or cilantro, parsley, sage or some scallions or green onions.
Don't have an instant pot ?
Do not worry! There are a few other ways you can cook this delicious and fluffy coconut rice:
- In a regular pot on the stove top
- Use a sieve (collander) to rinse the rice several times until the water runs clear, allow it to drain any excess water;
- Transfer to an appropriately sized pot, add the coconut milk and the water;
- Place on high heat, allow it to boil. Once it starts to boil, turn the heat right down to low and cook covered for 11 minutes.
- Turn the heat off and allow it to rest for 5 minutes. Fluff it all up once cooled slightly and serve as deserved.
- In a steamer :
- For extra-fluffy rice, rinse well before you cook it. Asian sticky rice and black "forbidden" rice steam faster if they're soaked ahead of time.
- I soak it in the coconut milk for at least 2 hours. Ideally is to soak for 6 to 8. Basmati or Jasmine rice doesn't necessarily need soaking to speed its cooking, but it's longer, lighter and fluffier if it's soaked for at least an hour. And for this particular recipe, soak it in coconut milk for the extra flavour.
- Place the rice in a steamer containing cold water - ! the water should not be boiling when the rice is placed into the steamer!
- Turn the heat on to high, cover, and cook for approximately 20 minutes. Turn off the heat, and let the rice sit in the steamer with the lid on for an extra 5-7 minutes or until it's ready to serve.
- In a rice cooker :
- Gather the ingredients ( Jasmine rice, coconut milk, water, desiccated or shredded coconut)
- Place rice in the rice cooker, add the water, coconut milk and the desiccated or shredded coconut. Stir a little with a wooden spatula.
- Cover and set to cook.
- When ready, allow your rice to sit for an extra 5 minutes or until this is needed to be served.
- In the oven :
In the oven you may ask? Yes, in the oven and I call it baked coconut rice. An easy and fail-proof option especially when you are already using an oven and have some space why not reduce the ecological footprint and a few cents in your pocket too. Simply throw the rice in to bake along with the rest of the dinner.
To do this you need to do the following:
- Preheat oven to 180C or 375F.
- Boil the water and coconut milk and pour it into your prepared baking dish.
- Add the rice and stir to combine everything. Cover it with a lid or foil prevent steam from escaping
- Bake in the oven for approximately 25 minutes.
- Take out from oven and allow it to rest (still covered) for an extra 5 minutes.
- Remove the lid or foil and fluff with a fork before serving. The coconut cream will be visibly settled at the top of the rice but it will blend in when you fluff the rice.
It all depends. I Like my rice to be separated and fluffy and never soaked in water. For this, I always use the same dish to measure both the rice and the water. To 1 part of rice add 1.25 to 1.5 parts of water or liquid whether that is coconut milk, water, stock or any liquid you may choose to use.
There is a very simple solution to this, just add more liquid whether that's water, stock, coconut milk or other types of milk. I personally like it separated and fluffy 😉 but I do know some people like it stickier and more hydrated.
Other recipes to enjoy this instant pot coconut rice with:
This is how you can serve this beautiful and fluffy coconut rice
- Serve it with this absolutely Delicious Monkfish Curry - a true delight
- What about having it with this Duck Thai curry ?
- Uh, oh! Did you say an Ox tongue curry? - delightful, I can assure you that
- For a vegan option, serve it with this vegan Sri Lankan Tofu curry by Buddha Fruit
Easy Instant Pot Coconut Rice
- instant pot
- 1 can coconut milk
- 2 cups Jasmine rice
- 1/2 cup water
- 3 tbsp fresh herbs optional
- 1 tbsp lemon zest optional
- 2 tbsp desiccated coconut or freshly grated coconut - optional
- Measure the Jasmine rice and place it in a colander. Run water through it and rinse it several times until the water runs clear. Allow the water to drain completely.
- Place the rice in the instant pot and add the coconut milk and the water. Do not mix or stir.
- Cover the instant pot with its lid and turn the valve to the sealed position. Set the timer for the rice option and cook on high pressure for 6 minutes. Once it is finished cooking and time is up, allow the pressure release for 5 minutes then do a quick release by turning the valve to release position.
- Allow the rice to cool before fluffing it. See recipe notes for more on this.
- If you choose to add lemon zest, desiccated coconut and herbs add those before serving and once it has cooled slightly.