Quick Pressure Cooker Coconut Rice
Emily, is this really my life, requested I post a coconut rice recipe. Since rice is one of my favorite things to cook in the pressure cooker, I was delighted to create a pressure cooker coconut rice recipe.
Coconut rice has a slightly sweet, mild coconut flavor. It’s a perfect addition to your favorite Thai, Chinese, or Hawaiian dishes. Traditionally made with jasmine rice and coconut milk, it cooks in only 3 minutes in the pressure cooker.
I served the coconut rice with Favorite Family Recipes’ popular copycat recipe for Rumbi Rice Bowls with Spicy Hawaiian Teriyaki Sauce. I can see why it’s so popular, my family loved it too. In fact I made a pork version the following week that I’ll share on Barbara Bakes soon.
Pressure Cooker Coconut Rice
Ingredients:
- 1 1/2 cups Jasmine Rice
- 1 can (14 ounces) Coconut Milk
- 1/2 cup water
- 1 teaspoon sugar
- 1/4 teaspoon salt
- Toasted coconut, optional
Directions:
Rinse rice in cool water until the water runs clear. Drain the rice in a colander or sieve.
Add the rice, coconut milk, water, sugar and salt to the pressure cooker pot. Stir. Lock lid in place. Select high pressure and 3 minutes cook time. When timer beeps, turn pressure cooker off and let the pressure release naturally for 7 minutes. After 7 minutes do a quick pressure release to release any remaining pressure.
Fluff rice with a fork. Spoon rice into serving bowl. Sprinkle with toasted coconut before serving, if desired.
More pressure cooker rice recipes:
Quick and Easy Spanish Rice
Lemon Rice
Saffron Almond Rice Pilaf
Pressure Cooker White Rice
Pressure Cooker Brown Rice
Just cooked this using basmati rice and it turned out perfect. Will go nicely with my chicken tikka masala. Thank you very much!
Just stopping by to say that I made this recipe tonight using regular, long-grain rice, and it was an absolute hit! It turned out moist, fluffy, and perfect! YOU ARE SO AWESOME, BARBARA! 😀
I need help scaling up!!! I want to make this with 2.5 cups of rice. Any advice on how much coconut milk and water I should use? TIA!
Hi Julie – it would be easier just to double the recipe and make 3 cups of rice. But if you only have 2.5 cups of rice, I would try using 1.5 cans of coconut milk.
THANKS!! Sometimes doubling liquids with rice makes a soppy mess so I wasn’t sure. I will just double and eat the leftovers 🙂
I followed the recipe to the t. It stuck to the bottom and the rice wasnt cooked all the way. I put the lid back on and cooked it some more and it came out wonderful. I did loose some from the sticking but the rice I got off the top was delicious. I think I will try the rice setting next time.
Thanks Jessica – glad you enjoyed the rice. Sounds like you didn’t have enough liquid. Perhaps you lost some when the pressure cooker was coming to pressure? Maybe the valve wasn’t closed initially, or your seal wasn’t quite right. Or, perhaps the can of coconut milk you used was thicker and didn’t have as much liquid?
I doubled the recipe and had the same problem. In addition my pot never came up to pressure. I checked the seal. It was fine. I had to open it stir it and scrape from the bottom. I also added a half more cup of water. Still never came up to pressure. I think coconut milk is just too thick. 30 min later it was cooked and tasted great but the bottom was scorched and it never did come to pressure. Maybe this recipe would work better wth the PIP method?
Hi Valerie – sorry you had troubles with the recipe. What brand of coconut milk did you use? Perhaps that is the difference. You could certainly make it PIP if you prefer.
Hokan
Thanks for the follow up. I haven’t seen that brand at my market. The brand I used was Thai Kitchen.
If I use a Pyrex glass bowl in a trivet and put a cup of water in the pot would I have to adjust the time? I’ve heard using a glass bowl may take longer but not sure how much time to adjust too.
When I’ve cooked white rice pot in pot, I used a 5 minute cook time. I haven’t tried it with this recipe, but that would be a good starting point. Let me know how it goes 🙂
So I did 5 minutes with 10 minute natural pressure release and it was still soupy. Did another 5 minutes and quick release and still not quite ready. Did another 3 minutes with 10 minute natural release and it finally was done. It did not stick to the bowl. It was very good. Used same brand of coconut milk. Maybe next time I’ll try a stainless steel dessert pan and see if that makes a difference in the cook time.
Thanks for the update!
Is the cup of rice the cup that came with instant pot? Or, is it actually 1 real cup of rice?
Hi Rochelle – it’s an actual cup of rice. Enjoy!
Hi, I made this today with brown jasmine rice, and followed your advice to add 1/4 cup additional water. I used light coconut milk and put my Instant Pot on manual for 24 minutes with NPR, it came out perfect. I also added about 1 tsp of oil (I do that for rice to keep down foaming, although it might not have needed it with the coconut milk. Everyone loved it! This recipe is a keeper, thank you Barbara!
Thanks for the update Paula! So glad it all worked out and you loved it.
Love your recipes in my Instant Pot. A question – how would I adapt the time if I make this with brown rice instead of white? (I have brown jasmine rice)
Thanks so much Paula! I would use the cook time for brown rice http://www.pressurecookingtoday.com/pressure-cooker-brown-rice-and-a-giveaway/ and add probably 1/4 cup more water. Let me know how it goes. 🙂
I’m trying it right now! My Instant Pot has a rice setting so I’m using that. I hope it turns out!
I live in Costa Rica, where most of the rice is medium grain. How should I modify the time on long grain recipes like this one?
Hi Jane – as long as it’s a white rice, I think your cook time should be the same.
Hi Miss Barbara
I LOVE the recipes you post. I have always wanted to make this. I always read the comments to see what people think or changed and saw one about the pot not coming to pressure due to making another dish prior to this one. Didn’t pay attention to it too much. I made chicken thighs in a bottled marinade and then made this rice. Instead of water I used Swanson’s Thai Ginger broth for the 1/2 cup of water. I did not watch it and it never “sealed” and when it finished, there was rice burned to the bottom of the pot and it wasn’t cooked completely.
Let me tell you with that broth, it adds a little bit of spice. I was still eating the kinda cooked rice. I was not defeated! I cleaned the pot and rinsed the ring in cool water. I followed your recipe EXACTLY (except I did 4 minutes) and it is amazing! I can only hope there is some left for the chicken!!
Thanks so much Michelle – that’s always so nice to hear. I’m going to have to find some Thai Ginger broth and give that a try. Glad you enjoyed the rice 🙂
UPDATE – I made this yesterday EXACTLY as posted (I only added the extra minute because I have had bad experience with the tenderness of rice) – it was STILL amazing and tonight I am throwing some of the leftovers in my taco salad!
My daughter likes to add one minute to her rice too. She’s at a little higher altitude that I am.
😢😭did not work for me.
The instant pot beeped….I don’t know the right word ….and the manual says that the pot is too hot. The rice stuck to the bottom.
All the best,
Alice
I made the coconut rice, or tried to, in my instant pot. I used regular white rice because I didn’t have the Jasmine rice, all else I did exactly as the recipe called for. The problem is my Instant pot didn’t seem to come to pressure. which is weird because I cooked chicken moments before in the same pot and had no issue with it. Do you think I needed more water? The pot switched to warm after the 3 minutes I let it go for the 7 min….there was no steam to release and the rice was very nearly cooked through….any thoughts? Oh, and I used a premium coconut milk….so do you think it may have been too thick?
I think you got a great answer from the Instant Pot Community – “My instant pot was used and then I immediately started another recipe. The silicone ring had slightly stretched and wasn’t fitting tight enough. I pulled it out. Washed it in cool water. Replaced, Then it worked.” Sounds like this was your problem as well. Thanks for the question.
yep, I sure did …thanks….even half cooked…this recipe was wonderful!
Can this be done with brown rice? I imagine it would take longer…any guesstimates?
Hi Caitlin – yes I think it would work well with brown rice. Here’s a link to the brown rice recipe. I think the cook time would be the same 22 minutes. http://www.pressurecookingtoday.com/2012/11/pressure-cooker-brown-rice-and-a-giveaway/ Thanks for the question.
Thank you Barbara, I will! I’m trying it this weekend. I’m having my sister over who is a new Instant Pot owner, and I want to get her hooked… 🙂
I made this recipe minutes ago. Thank you so much. It’s wonderful. I am trying not to eat it all while I wait for our coconut-lime chicken legs to come out of the oven. I have pinned a whole bunch of your recipes to my pressure cooker page. One question: I have a large family (4 growing boys!) to cook for. If I double this recipe, how to do I adjust the time? I’ve only been using the pressure cooker for a year or two and haven’t tried many adjustments. Thank you! Loving your site.
Thanks Amy! What a sweet comment. I often double my rice recipes and use the same cook time and get perfect results.
Looks so good! I do not have a pressure cooker but own a rice cooker. Do you think this recipe would work in a rice cooker? Obviously it would not take only 3 mins to cook though.
Thanks Hannah. Yes, I think you could make the recipe in your rice cooker, but you’d have to adjust the water/coconut milk so the ratio of rice to liquid is right for your rice cooker. And then use their recommended cook time for Jasmine rice.
This looks delicious Barbara. I love to cook coconut rice in the pressure cooker too! It’s the perfect texture.
You are the best! YUM!
haha, I have coconut rice going up next week! We are thinking on the same page! Love your pretty photos.