Instant Pot Coconut Rice Recipe: Creamy, Fragrant Side Dish

Jasmine Rice: Jasmine yields the best texture and aroma for this recipe. Basmati or regular white rice can work, but rinse the rice well before cooking to prevent a gummy result. Brown rice is not recommended for this method.

Coconut Milk: Use full-fat, unsweetened canned coconut milk and stir well before measuring. Light coconut milk or thicker coconut cream can be used, but avoid coconut water. Full-fat brands give the creamiest result.

Broth: Chicken broth provides good flavor, but vegetable broth is an easy swap to keep the recipe vegan.

Salt: Sea salt is suggested, but table salt will work if that’s what you have on hand.

1. Combine the rinsed rice, stirred coconut milk, broth, and salt in the Instant Pot insert and give everything a good stir so no dry rice is left on the bottom.
2. Secure the lid and set the valve to sealing. Cook on manual high pressure for 6 minutes.
3. Allow a natural pressure release for 10 minutes, then carefully quick-release any remaining pressure.
4. Fluff the rice gently with a fork to separate the grains and serve.

Tips & Tricks

Garnish: Brighten the rice with a squeeze of lime and chopped cilantro. For extra texture, sprinkle with lightly toasted shredded coconut flakes.

Burn Notice: If your Instant Pot displays the burn notice, it usually means there wasn’t enough liquid or the ingredients weren’t mixed before cooking. Stir the mixture well and make sure the rice is submerged in liquid before pressure cooking.

Storage: Keep leftovers in an airtight container in the refrigerator for up to a week. Reheat gently on the stovetop with a splash of water or in the microwave until warmed through.

This coconut rice works as a side for many mains. Try it with curries, grilled or baked fish, chicken tikka masala, meatballs, or a simple vegetable stir-fry. Its mild coconut flavor complements both bold and subtle dishes.