how to make coconut rice
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5 from 5 votes

Coconut Rice

Fluffy, aromatic and perfect savory coconut rice. Made with jasmine rice, coconut milk and a dash of salt, this coconut rice goes so well with Asian curries and stir-fries!
Course Side Dish
Cuisine Asian
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 8
Calories 283kcal
Author Diana

Ingredients

  • 2 cups Jasmine rice
  • 1 can (about 2 cups) whole fat coconut milk
  • 1/2 cup water
  • 1 tsp salt

Instructions

To make coconut rice over the stovetop

  • 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.

Notes

  • 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.
 

Nutrition

Calories: 283kcal | Carbohydrates: 39g | Protein: 4g | Fat: 12g | Saturated Fat: 10g | Sodium: 301mg | Potassium: 184mg | Fiber: 1g | Sugar: 1g | Vitamin C: 1.4mg | Calcium: 21mg | Iron: 1.2mg