Toasted Coconut Rice - Instant Pot or Stovetop

Ingredients

• 85 gshredded coconut flakes, sweetened or unsweetened (see note)
• 28 gbutter
• ¼yellow or sweet onion, diced
• 370 glong-grain white rice
• 400 mlunsweetened coconut milk
• 360 ml for the Instant Pot; 480 ml for the hobwater
• 1 tsp (5 ml)kosher salt
• to taste, optionalchopped spring onions

Instructions

1. 1

   Toast the coconut

   Cook the shredded coconut in a frying pan over medium-low heat for about 5 minutes, until lightly browned. Take it off the heat and set it aside.

2. 2

   Soften the onion

   For the Instant Pot method, select Sauté. Melt the butter and cook the onion for 3–5 minutes, until soft and translucent.

3. 3

   Coat the rice

   Stir in the rice and cook for 30–60 seconds, making sure the grains are coated in butter.

4. 4

   Add the liquid

   Pour in the coconut milk and 360 ml water, then add the salt.

5. 5

   Cook under pressure

   Close the lid and set the vent to Sealing. Select the Rice function, which cooks for about 20 minutes. When cooking is complete, let the pressure release naturally for 10 minutes without opening the lid or moving the vent. Then turn the vent to Venting and open the lid once the steam has escaped.

6. 6

   Fluff and garnish

   Fluff the rice thoroughly with a fork. Scatter over the toasted coconut and chopped spring onions, if using.

7. 7

   Soften the onion

   For the hob method, melt the butter in a medium saucepan over medium heat. Add the onion and cook for 3–5 minutes, until soft and translucent.

8. 8

   Coat the rice

   Stir in the rice and cook for 30–60 seconds, coating all the grains in butter.

9. 9

   Add the liquid

   Add the coconut milk, 480 ml water and salt.

10. 10

    Simmer the rice

    Bring the rice to a simmer, cover with a lid and turn the heat to low. Cook for 20 minutes without opening the lid. Take the pan off the heat and leave it covered for 5–10 minutes.

11. 11

    Fluff and garnish

    Fluff the rice thoroughly with a fork. Top with the toasted coconut and chopped spring onions, if desired.

What is coconut rice?

Coconut rice is rice cooked with coconut milk, a style found in many tropical cuisines. This version builds flavour with onion and butter, then adds toasted coconut for a crisp finish.

Toasting the grains in butter before adding the liquid helps give the rice a fluffy, distinct texture rather than a gluey one.

Nutrition and macros by portion

The nutrition label shows one serving as written: 244 calories, 4g protein, 43g carbs, 6g fat.

Most of the carbohydrate comes from the white rice, while the coconut milk and butter contribute much of the fat; the rice provides a modest amount of protein. Pair a serving with a protein-rich main and vegetables to make a more balanced plate.

Choose your coconut

Coconut flakes: Either sweetened or unsweetened flakes work here. Toast them gently until lightly browned, then keep them aside to preserve their crunch.

Coconut milk: Use unsweetened coconut milk so the rice’s flavour stays savoury and balanced.

Toast before adding liquid

Rice: Stir the grains in the butter for 30–60 seconds before adding the coconut milk and water. This brief step coats the rice and supports a fluffy result.

Onion: Cook it until soft and translucent, rather than letting it brown. That gives it time to soften and flavour the butter.

Watch the texture

Keep the lid closed during cooking, especially on the hob, so the steam stays in the pan. After the covered resting time, fluff the rice gently with a fork to separate the grains.

Add the toasted coconut just before serving so it stays crisp against the soft rice.

Choose a cooking method

Instant Pot: Use 360 ml water and the Rice function, then allow a 10-minute natural pressure release before venting.

Hob: Use 480 ml water, simmer covered for 20 minutes, then leave the pan covered off the heat for 5–10 minutes.

What to serve with it

Serve the rice alongside grilled or roasted fish, chicken, tofu or vegetables. Its mild coconut flavour also works well with spicy sauces and curries.

For a fresh contrast, add a simple green salad or a sharp, citrusy vegetable side.

Recipe notes & tips

• Stir the rice often enough to coat it evenly during its short toasting step.
• Keep the hob pan covered throughout the 20-minute cooking time.
• Let the rice rest with the lid on before fluffing it.
• Toast the coconut over medium-low heat and take it off the heat once lightly browned.
• Add spring onions just before serving for a fresh finish.

Variations

• Add ginger: Stir a little finely chopped ginger into the butter with the onion.
• Use lime: Finish with a squeeze of lime juice for a bright contrast.
• Add chilli: Sprinkle sliced fresh chilli over the rice when serving.
• Try coriander: Add chopped fresh coriander alongside the spring onions.
• Make it savoury: Choose unsweetened coconut flakes for a less sweet topping.

Common mistakes to avoid

• Skipping the toast: Coat the rice in butter for 30–60 seconds before adding the liquid.
• Opening the hob lid: Keep it closed during the 20-minute simmer so steam is retained.
• Overbrowning the coconut: Cook it over medium-low heat and remove it when lightly browned.
• Fluffing too soon: Let the cooked rice rest covered for the specified time before fluffing.
• Adding the topping early: Scatter on the toasted coconut at the end so it keeps its crunch.

How to store

Cool leftovers promptly and store them in an airtight container in the fridge for up to 3 days. Reheat until steaming hot, adding a small splash of water if the rice seems dry; the toasted coconut is best stored separately and added just before serving.

Frequently asked questions