Start by rinsing the rice under cold water until the water is quite clear (the water will never be 100% clear).
In a heavy-bottomed pot or saucepan, add the rice along with the coconut milk, water, and salt.
Mix the ingredients until well combined, cover with a lid and bring to a boil. Once it starts boiling, stir once, lower the heat and cover. Set the timer for 10 minutes.
After 10 minutes, turn off the heat, let the rice rest for 10 more minutes. Then fluff with a fork, and serve. I like to serve this coconut rice with lime wedges, as a squeeze of lime juice on the rice makes it taste even more amazing!
To make coconut rice in the Instant Pot
Start by rinsing the rice under cold water to get rid of the starch and avoid a gummy texture.
Add the rinsed rice to the Pot, followed by the coconut milk, water, and salt. Mix the ingredients until combined.
Cook on "manual" on high pressure for 10 minutes. Then allow a natural release (It should take around 10 minutes).
Once the rice is cooked, make sure to switch off "keep warm" setting to prevent sticking/scorching to the bottom of the pot. Let the rice sit for 10 minutes, then fluff with a fork and serve.
Once the rice is cooked, make sure to switch off "keep warm" setting to prevent sticking/scorching to the bottom of the pot.
If cooking in a 8qt Instant Pot, make at least 2 cups of rice. If cooking in a 6qt Instant Pot, you can make 1 cup of rice without any problems.
This rice freezes well, when reheating it just add a little bit of water.
If using brown rice in the Instant Pot, increase the cooking time by 15 minutes (total cooking time 25 minutes + NR).
You can substitute the jasmine rice with any long grain rice, basmati rice is a good option. Short grain rice won't work as it will get too gummy and sticky. Don't use risotto or paella rice.