Coconut Rice in the Instant Pot
This creamy rice with a Caribbean flair is the perfect side for any tropical chicken or pork! Also goes great with curries.
Servings: 6
Calories: 150kcal
Cost: $4
Equipment
Ingredients
- 1 cup basmati rice or long grain rice, but see notes for cook time
- 1/2 cup coconut milk canned, full fat
- 3/4 cup water
- 1/4 teaspoon salt
- lime wedges for serving optional
Optional
- Lime Wedges for Serving
Instructions
- Rinse the rise under cool water until the water runs clear. Pour the rinsed rice into the Instant Pot insert.
- Add 1/2 cup coconut milk, 3/4 cup water, and 1/4 tsp salt to the rice. Stir to mix.
- Place the lid on the Instant Pot and move the valve to the Sealed position. Cook on high pressure for 7 minutes + 10 minute gradual release.
- When the gradual release is done, remove the lid from the pot carefully. Fluff up the rice and serve with a squeeze of lime wedge if desired.
Notes
The directions as written are for basmati rice. If you would like to use jasmine rice, lower the water to 1/2 cup and cook for 5 minutes, natural release (NR) for 10. For long-grain white rice, use the same amount of water as indicated in the recipe card, but cook for 3 min (+10 NR). For long-grain brown rice, increase the coconut milk by 1/4 cup. Cook for 20 min high pressure + 10 min NR.
Steps for Safely Reheating Rice:
1) Cook rice as directed. Once it is cooked, keep the rice hotter than 140°F for serving.
2) Refrigerate immediately after you finish serving. Make sure your refrigerator is below 40°F.
3) Store the rice in shallow airtight containers no more than 3-inches deep. This will ensure the rice cools down as fast as possible, minimizing time in that "danger zone" of temperature between 40° and 140°.
4) Reheat leftovers to at least 165°F.
5) Discard remaining leftovers after 3-4 days.
2) Refrigerate immediately after you finish serving. Make sure your refrigerator is below 40°F.
3) Store the rice in shallow airtight containers no more than 3-inches deep. This will ensure the rice cools down as fast as possible, minimizing time in that "danger zone" of temperature between 40° and 140°.
4) Reheat leftovers to at least 165°F.
5) Discard remaining leftovers after 3-4 days.
Nutrition
Calories: 150kcal | Carbohydrates: 25g | Protein: 3g | Fat: 4g | Saturated Fat: 4g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.2g | Sodium: 102mg | Potassium: 77mg | Fiber: 0.4g | Sugar: 0.04g | Vitamin C: 0.2mg | Calcium: 13mg | Iron: 1mg
