Sweet Coconut Rice Instant Pot Recipe

I love this recipe because it brings the perfect blend of creamy coconut flavor and fluffy jasmine rice to my table with minimal effort, thanks to the magic of the Instant Pot. Plus, the versatility of serving it as a side or a dessert makes it a go-to comfort dish that always feels like a little escape to a tropical paradise—especially when I add fresh mango slices on top!

I adore how this Sweet Coconut Rice is easy to whip up in the Instant Pot. With jasmine rice and coconut milk, it offers a rich, creamy, almost too-tropical flavor.

I use a touch of granulated sugar and some vanilla extract, which serves not only as a delicious flavoring but also as a way to help meld all the other flavors together. And I can’t stress enough how essential the toasted shredded coconut is; it’s a fundamental part of the dish’s overall delightful texture.

Ingredients

Jasmine Rice:
Slicing through the crisp crust of a fresh loaf releases a fragrant rush of aromas.

Beyond the irresistible scent, bread brings energy to the world as a major source of carbohydrates.

Coconut Milk:
Contributes creamy texture and richness with healthy fats, amplifying flavor.

Granulated Sugar:
The dish becomes sweet, while the natural richness of the coconut is balanced.

Vanilla Extract:
Yields a warm, sweet, and delightful aroma that is a perfect match for the coconut notes we have in our products.

Shredded Coconut:
When toasted, it adds texture and flavor while bringing out the essence of coconut.

Ingredient Quantities

• 1 cup jasmine rice
• 1 cup coconut milk
• 1 cup water
• 1/4 cup granulated sugar
• 1/2 teaspoon salt
• 1/2 teaspoon vanilla extract
• 1/4 cup shredded coconut, toasted (optional)

Instructions

1. Wash the jasmine rice under cold water until the water runs clear to remove excess starch.

2. In the Instant Pot, mix together the rice that has been rinsed, the coconut milk, and the water.

3. Incorporate the granulated sugar and salt, making sure all components are nicely melded together.

4. Latch the cover onto the Instant Pot, adjust the valve to the sealed position, and choose the “‘Pressure Cook’ or ‘Manual'” option at high pressure for 4 minutes.

5. After the cooking time is done, let the pressure reduce naturally for 10 minutes. Then, carefully switch the valve to the venting position to let out any remaining pressure.

6. Lift the lid, pour in the vanilla extract, and tenderly mix the rice with a fork to achieve a light and fluffy texture.

7. If you are using it, toast the shredded coconut in a dry pan over medium heat until golden brown, stirring frequently to prevent burning.

8. For added texture and flavor, sprinkle the toasted coconut over the rice.

9. Whether serving it sweet or salty, warm coconut rice is sure to enchant. It is a simple and quick dish that can just as easily accompany a meal as it can serve as a delectable dessert, dressed up with fruit.

10. To add some change to your routine, you might try garnishing with fresh mango slices or giving your dish a light dusting of cinnamon.

Equipment Needed

1. Instant Pot
2. Measuring cups
3. Measuring spoons
4. Mixing spoon
5. Fork
6. Small pan (optional, for toasting coconut)
7. Strainer/colander

FAQ

• Q: Can I use a different type of rice instead of jasmine rice?You can use basmati rice as an alternative; however, texture and cooking time may vary slightly.
• Q: Is there a substitute for coconut milk?You can use regular milk or almond milk, but it will change the flavor of the dish.
• Q: How do I toast shredded coconut?A: In a dry skillet over medium heat, toast shredded coconut, stirring often, until golden brown.
• Q: Can I reduce the amount of sugar in the recipe?Q: Can you alter the sweetness of the recipe? If so, how?

  A: Yes, the sweetness can be altered. Start with the lemon cream at 2 tablespoons of sugar and then decide if it needs more.

• Q: Can this recipe be made on the stovetop instead of an Instant Pot?Q: How do you cook the mixture?

  A: Yes, you cook the mixture. Over medium heat. In a saucepan. Until the rice is tender and the liquid is absorbed.

• Q: How do I store leftovers?Leftovers can be kept in the fridge for no more than 3 days. When you do put them in there, make sure they’re in an airtight container.
• Q: Can I make this recipe vegan?The recipe is vegan because it uses coconut milk and contains no animal products.

Substitutions and Variations

For jasmine rice: use basmati rice or long-grain white rice instead.
Substitute almond milk or cashew milk for coconut milk, using the same amount. Almond and cashew milks will lend a lighter flavor to the dish.
To substitute for granulated sugar, use honey or maple syrup, adjusting to your taste.
For vanilla extract: use almond extract or coconut extract for a different flavor profile.
To make for shredded coconut: substitute chopped nuts like almonds or cashews for added texture.

Pro Tips

1. For an extra aromatic touch, consider adding a couple of pandan leaves to the pot before cooking. They impart a delightful fragrance that pairs well with coconut rice.

2. If you prefer a creamier texture, you can replace half of the water with more coconut milk. This will enhance the coconut flavor and richness of the rice.

3. To prevent the rice from sticking to the bottom of the Instant Pot, it’s helpful to lightly grease the bottom with a bit of oil before adding the ingredients.

4. For added flavor complexity, try mixing in a small piece of smashed ginger alongside the rice before cooking. Remove it after cooking for a subtle hint of ginger.

5. If serving as a dessert, consider topping with a drizzle of honey or maple syrup and a sprinkle of toasted sesame seeds for additional sweetness and crunch.