An amazing, aromatic, easy to make instant pot coconut rice that makes the perfect side dish to almost all Asian dishes. Your family will love it and there are just three ingredients needed.
2tablespoondesiccated coconut or freshly grated coconut - optional
Instructions
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.
Notes
Fluffing the riceDon't fluff rice until it rests. Wait for it to rest as if you fluff it straight away it will only be a sticky mess. After resting the rice for a good few minutes 9at least 5) and your rice is a little cooler, the starch re-crystallises, the rice will be firm enough to retain its shape and thus get fluffed about ;-).