Instant Pot Coconut Rice

Ingredients

• 185 g (1 cup)jasmine rice
• 240 ml (1 cup)full-fat coconut milk
• 60 ml (¼ cup)water or coconut water
• to tastesalt

Instructions

1. 1

   Rinse the rice

   Rinse the jasmine rice 2–3 times, until the water runs clear, then drain it well.

2. 2

   Combine ingredients

   Put the rinsed rice, coconut milk, water and salt into the Instant Pot’s steel insert. Stir to combine.

3. 3

   Set the cooker

   Secure the lid and turn the steam valve to Sealing. Choose Pressure Cook or Manual on High pressure and set the cooking time to 4 minutes.

4. 4

   Release the pressure

   When the Instant Pot beeps, let the pressure release naturally for 10 minutes. Release any remaining pressure before opening the lid.

5. 5

   Fluff and serve

   Fluff the rice with a fork or ladle and serve it with your favourite main dish.

6. 6

   Rinse the rice

   For the stovetop method, rinse the jasmine rice 2–3 times, until the water runs clear, then drain it well.

7. 7

   Boil the liquid

   Combine the coconut milk, water and salt in a large pot. Bring to the boil over medium heat.

8. 8

   Simmer the rice

   Add the rice and stir to combine. Reduce the heat to medium-low and simmer for about 18–20 minutes, until the rice is fluffy and the liquid has been absorbed.

9. 9

   Rest and fluff

   Remove the pot from the heat and leave the rice to sit for 5 minutes. Fluff it with a fork before serving.

What is coconut rice?

Coconut rice is rice cooked with coconut milk or coconut water, giving it a fragrant aroma and a soft, lightly sweet flavour. Versions of it are enjoyed in many cuisines, including Thai, Indian and Caribbean cooking.

This version uses jasmine rice and full-fat coconut milk. The Instant Pot method keeps the process simple, while a stovetop option gives you another way to make the same side dish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 217 calories, 3g protein, 17g carbs, 16g fat.

The rice provides most of the carbohydrates, while full-fat coconut milk contributes most of the fat. The recipe has little protein, so serve it with a protein-rich main and vegetables to round out the plate.

Choose the right rice and coconut milk

Jasmine rice: its fragrant grains suit the coconut flavour and become tender when cooked with the measured liquid. Rinsing first removes loose surface starch.

Coconut milk: full-fat coconut milk gives the rice its rich, buttery character. Stir the can before measuring if the cream and liquid have separated.

Rinse and measure carefully

Rinsing: wash the rice 2–3 times, stopping when the water runs clear, then drain it well. Excess water left behind can change the liquid balance.

Liquid: use 240 ml coconut milk and 60 ml water for 185 g rice. Keep the same proportions for either cooking method.

Pressure cooking and release

Sealing: check that the lid is secure and the valve is set to Sealing before starting the 4-minute High-pressure cycle. The cooker needs to build pressure before that cooking time begins.

Natural release: allow the pressure to release naturally for 10 minutes after the beep, then release any remaining pressure before opening. This is part of the recipe’s timing, so don’t open the lid straight away.

Stovetop timing and texture

Gentle simmer: after bringing the coconut milk, water and salt to the boil, add the rice and reduce the heat to medium-low. Simmer for about 18–20 minutes, until the liquid is absorbed and the rice is fluffy.

Rest: take the pot off the heat and leave it covered for 5 minutes before fluffing. This gives the rice a final chance to settle.

How to serve it

As a side: serve the rice alongside a Thai, Indian or Caribbean-inspired main dish. Its mild coconut flavour also works with dishes that have a more pronounced savoury or spiced profile.

For the plate: pair it with a source of protein and vegetables for a more complete meal. Fluff the rice just before serving so the grains are easy to portion.

Recipe notes & tips

• Drain the rinsed rice thoroughly before adding it to the cooker.
• Stir the coconut milk, water, salt and rice together before pressure cooking.
• Make sure the Instant Pot valve is set to Sealing before starting the cycle.
• Wait the full 10 minutes for natural pressure release before venting the cooker.
• On the stovetop, keep the rice at a gentle simmer rather than a rapid boil.
• Fluff the rice gently with a fork before serving.

Variations

• Use coconut water: replace the water with coconut water for a more pronounced coconut note.
• Add aromatics: cook the rice with a piece of bruised lemongrass for a fragrant variation.
• Finish with herbs: scatter chopped coriander over the rice just before serving.
• Add lime: serve with a squeeze of lime for a brighter contrast to the rich coconut.
• Make it savoury: add a little more salt to taste after cooking, if needed.

Common mistakes to avoid

• Skipping the rinse: excess surface starch can make the rice stickier; rinse until the water runs clear.
• Leaving water on the rice: extra rinse water changes the liquid balance; drain the rice well.
• Using the wrong valve setting: the cooker will not seal as intended; set it to Sealing before cooking.
• Opening the lid too soon: the recipe calls for a 10-minute natural release; wait before venting the remaining pressure.
• Boiling hard on the hob: the liquid may reduce too quickly; lower the heat to medium-low for the simmer.
• Skipping the stovetop rest: the rice may be less evenly settled; leave it off the heat for 5 minutes.

How to store

Refrigerate leftover rice in a covered container and use within 3 days. Reheat until steaming hot, adding a small splash of water if it seems dry.

Frequently asked questions