📝 About This Recipe
Transport your kitchen to the tropical shores of Southeast Asia with this impeccably fluffy and fragrant Coconut Rice. By utilizing the Instant Pot, we achieve a consistent, pearlescent grain that is infused with rich coconut milk, aromatic ginger, and a hint of pandan. It is the ultimate silky, slightly sweet accompaniment that elevates any spicy curry or grilled protein to gourmet status.
🥗 Ingredients
The Rice Base
- 2 cups Jasmine Rice (high-quality long grain, thoroughly rinsed)
- 1 can Full-fat Coconut Milk (13.5 oz can, shaken well before opening)
- 1 1/4 cups Water (filtered water)
- 3/4 teaspoon Kosher Salt (adjust to taste)
- 1 tablespoon Granulated Sugar (to balance the richness)
Aromatics
- 3 slices Fresh Ginger (peeled and smashed)
- 1 piece Pandan Leaf (tied in a knot, optional for authentic aroma)
- 1 teaspoon Coconut Oil (to grease the inner pot)
Garnish and Finish
- 2 tablespoons Unsweetened Coconut Flakes (toasted until golden)
- 1/4 cup Fresh Cilantro (roughly chopped)
- 1 piece Lime (cut into wedges)
- 2 stalks Green Onions (thinly sliced)
👨🍳 Instructions
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1
Place the jasmine rice in a fine-mesh sieve and rinse under cold running water for 1-2 minutes, swirling with your fingers until the water runs completely clear to remove excess starch.
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2
Drain the rice thoroughly; excess water on the rice can throw off the liquid-to-rice ratio in the pressure cooker.
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3
Lightly grease the bottom and lower sides of the Instant Pot stainless steel inner pot with coconut oil to prevent the rice from sticking or scorching.
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4
Pour the full-fat coconut milk and the 1 1/4 cups of water into the Instant Pot, whisking them together until the coconut cream is fully integrated into the water.
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5
Whisk in the kosher salt and granulated sugar until dissolved.
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6
Add the rinsed rice to the liquid and use a wooden spoon to spread it into an even layer, ensuring every grain is submerged.
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7
Place the smashed ginger slices and the knotted pandan leaf (if using) on top of the rice.
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8
Secure the Instant Pot lid and set the steam release valve to the 'Sealing' position.
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9
Select 'Manual' or 'Pressure Cook' on High Pressure and set the timer for 3 minutes.
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10
Once the cooking cycle finishes, allow the pressure to release naturally (NPR) for 10 minutes. Do not move the valve yet, as this carry-over cooking time is essential for the texture.
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11
After 10 minutes, carefully turn the steam release valve to 'Venting' to release any remaining pressure.
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12
Open the lid and use tongs to remove and discard the ginger slices and the pandan leaf.
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13
Gently fluff the rice with a rice paddle or a fork, being careful not to mash the grains. If there is a little unabsorbed coconut fat on top, folding it in will make the rice extra creamy.
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14
Transfer to a serving bowl and garnish with toasted coconut flakes, fresh cilantro, and sliced green onions.
💡 Chef's Tips
Always use full-fat canned coconut milk rather than 'lite' or refrigerated carton milk for the best mouthfeel and flavor. Rinsing the rice is the most important step; it prevents the rice from becoming a gummy block and ensures individual, fluffy grains. If you encounter a 'Burn' notice, it is likely because the sugar or coconut solids settled; ensure you whisk the liquid well and grease the pot before adding rice. For a savory twist, you can substitute the water with chicken or vegetable broth. Leftover rice makes incredible coconut fried rice the next day—just keep it in an airtight container in the fridge.
🍽️ Serving Suggestions
Serve alongside a spicy Thai Red or Green Curry to balance the heat. Pairs beautifully with Grilled Miso Salmon or Honey-Garlic Shrimp skewers. Use as a base for a tropical Buddha bowl with mango salsa, edamame, and avocado. Excellent served with Crispy Tofu and a side of garlicky bok choy. Enjoy with a chilled glass of off-dry Riesling or a refreshing Thai Iced Tea.