Perfect Instant Pot Coconut Rice
This perfect, fluffy instant pot coconut rice is the easiest way to switch things up from your usual rice. It has the best mild coconut flavor, uses simple ingredients, and cooks quickly in the instant pot.
Servings: 6
Calories: 154kcal
Ingredients
- 1 cup uncooked jasmine white rice
- 1, 13.5 oz can light, unsweetened coconut milk
- ¼ teaspoon kosher salt
- Diced mango for serving, optional
Instructions
- Add the jasmine rice, coconut milk, and salt to the instant pot. Stir until combined.
- Place and lock the lid on the instant pot. Place the pressure valve to the sealing position. Set the Instant pot to manual High Pressure for 3 minutes. When the instant pot beeps, letting you know the cycle is complete, let it sit for 10 minutes before releasing the remaining pressure with the pressure valve. Remove the lid, fluff with a fork, and serve.
- Serve with fresh diced mango on top if desired.
Notes
- You can also make this recipe in a rice cooker—use the same measurements follow the rice cooker settinngs.
- It is very easy to double this recipe for bigger portions, more servings, or to have left overs for meal prep.
- Store any leftovers in an airtight container for up to 4 days. We prefer to lay a damp paper towel on top of the rice before warming it up in the microwave to help add moisture back.
Nutrition
Serving: 0.5cup | Calories: 154kcal | Carbohydrates: 28g | Protein: 2.2g | Fat: 3.5g | Saturated Fat: 2.6g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 119mg | Potassium: 35.5mg | Fiber: 1.2g | Sugar: 1.7g
