Pressure Cooker Coconut Cream Rice
Updated: Jan 27
This rice is so fluffy and rich in flavor! It tastes great with dishes such as breaded fish, coconut curry, and more. Full fat coconut milk from the can is the only thing added to this rice. Coconut milk is a great dairy alternative, so if you are dairy free, this recipe is for you!
Pressure cookers are all the rage right now (specifically Instant Pots), they are quick and easy to use! I know I use mine more than any other appliance. I personally love the Crock-Pot brand, so make note, the settings may vary if you are using a different brand.
See my Pistachio Coconut Cream Mahi Mahi Recipe for a tasty way to enjoy this rice!
2 cups Jasmine rice
1 cup water
1 1/4 cup full fat canned coconut milk (separated into 1 cup and 1/4 cup)
1 tsp salt
Measure out your rice and water and add them to pressure cooker.
Open the coconut milk and pour out the milk into a bowl or liquid measuring cup. It will be separated so you will need to whisk it until it is smooth.
Now measure out 1 cup coconut milk and add it to the rice and water in the pressure cooker. Followed by your teaspoon of salt. Now mix the contents.
Put 1/4 cup of the coconut milk aside and store the rest in the fridge for another time, or use for my Pistachio Coconut Cream Mahi Mahi recipe.
Close the lid and set the steam valve to closed so no steam is being let out.
Set the pressure cooker to steam (or manual for Instant Pot) on high pressure for 4 minutes.
Once the pressure cooker has finished the 4 minutes of cooking, it will automatically go to "keep warm", let it sit for an additional 10 minutes (it will count up for you).
After the 10 minutes is up, carefully open the steam valve and let it release all the pressure. Then open and fluff the rice with the provided rice spatula or a fork.
Add the extra 1/4 cup coconut milk just before serving and mix.
You can try sprinkling it with a pinch of salt just before serving for a little flavor boost. Best served immediately!
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