The perfect compliment to spicy or asian influenced dishes, this easy pressure cooker recipe for coconut rice is cooked al dente with a tint of sweetness and a whole lot of great flavor!
Adapted from pressurecookrecipes.com
cup Jasmine rice (230g)
COCONUT MILK MIXTURE:
cup 100% pure unsweetened coconut milk or Thai unsweetened coconut milk (125ml)
cup homemade unsalted chicken stock (188ml)
¼ to ½
teaspoon fine sea salt/table salt
Rinse Rice: Rinse rice under cold tap water until clear. Drain well. COCONUT MILK MIXTURE: In a 2 cup (500ml) glass measuring cup, mix 1/4 to - 1/2 teaspoon fine sea salt, 1/2 cup (125ml) unsweetened coconut milk, and 3/4 cup (188ml) homemade unsalted chicken stock together. Mix well. PRESSURE COOK COCONUT RICE: Place 1 cup (230g) of Jasmine rice into the pressure cooker. Pour in all the coconut milk mixture and give it a quick stir to ensure all the rice is covered in liquid. Close lid and pressure cook at High Pressure for 5 minutes plus 10 minutes Natural Release. The floating valve may drop at around 6 - 7 minutes, but don't open the lid until the full 10 minutes. Open the lid carefully. SERVE: Fluff the Instant Pot Coconut Rice and serve with your favorite main dish.