Description
Instant Pot Coconut Brown Rice. Jasmine rice, coconut milk, and pressure cooking make this healthy, slightly sweet side dish, perfect for Thai curries.
Ingredients
Scale
- 2 cups brown Jasmine rice
- 1 ½ cups water
- 13.5-ounce can coconut milk
- ½ teaspoon fine sea salt
Instructions
- Everything in the pot: Pour the rice, water, coconut milk, and salt into the Instant Pot (or other pressure cooker). Give it a quick stir, breaking up the coconut cream from the can.
- Pressure cook the rice for 20 minutes with a quick pressure release: Lock the lid and cook on high pressure for 20 minutes in an electric PC ("manual" or "pressure cook" mode in an Instant Pot), or for 16 minutes in a stovetop PC. Quick release the pressure.
- Serve: Stir the rice a bit to spread out the coconut cream that floated to the top of the pot. Transfer to a serving bowl, sprinkle with the garnishes if you're using them, and enjoy.
Equipment
Buy Now → Notes
Make sure to get unsweetened coconut milk. “Cream of coconut” or other sweetened coconut milks are great for piña coladas…not so much for coconut rice.
Can’t find brown Jasmine rice? Any long grain brown rice will do.
Toasting shredded coconut: Turn the instant pot to Sauté mode adjusted to low heat. (Medium-low heat in a stovetop cooker). Pour a thin layer of unsweetened shredded coconut (aka coconut flakes) into the pot and cook, stirring often, until lightly browned. And…please pay attention. Coconut flakes go from browned to burnt in a heartbeat.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Pressure Cooker
- Cuisine: Pacific Rim