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
- 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
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: