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Coconut Rice Recipe Instant Pot

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Coconut Rice
Coconut Rice from www.today.com

Description

Coconut rice is a delicious and fragrant dish that is popular in many parts of the world. It is a staple in many Asian and African countries, and is often served with spicy curries or grilled meats. This recipe uses an Instant Pot to make cooking the rice quick and easy, while still maintaining the perfect texture and flavor.

Prep Time

Prep time for this recipe is minimal, as most of the work is done by the Instant Pot. You will need to rinse the rice and chop up some ginger and garlic, which should take no more than 10 minutes.

Cook Time

The cook time for this recipe is around 20 minutes, with a 10 minute natural pressure release. This means that the rice will be ready to serve in just over half an hour.

Ingredients

  • 1 cup basmati rice, rinsed
  • 1 cup coconut milk
  • 1 cup water
  • 1 tablespoon coconut oil
  • 1 teaspoon salt
  • 1 inch ginger, grated
  • 3 cloves garlic, minced

Equipment

  • Instant Pot
  • Measuring cups and spoons
  • Cutting board and knife
  • Spatula

Method

  1. Start by rinsing the rice under cold water until the water runs clear. This will remove any excess starch and help the rice to cook evenly.
  2. Next, turn on the Instant Pot and select the sauté function. Add the coconut oil, ginger, and garlic, and sauté for 2-3 minutes until fragrant.
  3. Add the rinsed rice, coconut milk, water, and salt to the Instant Pot. Stir well to combine.
  4. Close the lid of the Instant Pot and set the valve to sealing. Select the manual or pressure cook button and set the timer for 8 minutes.
  5. Once the timer goes off, allow the Instant Pot to naturally release pressure for 10 minutes. This means leaving the pressure valve in the sealed position.
  6. After 10 minutes, you can release any remaining pressure by turning the valve to the venting position. Be careful as hot steam will be released.
  7. Open the lid of the Instant Pot and use a fork or spatula to fluff the rice. It should be perfectly cooked and fluffy.
  8. Transfer the rice to a serving dish and garnish with chopped cilantro or scallions, if desired.
  9. Serve hot with your favorite curry or grilled meat.

Notes

  • You can adjust the amount of coconut milk and water depending on how coconutty you want the rice to be. For a stronger coconut flavor, you can use more coconut milk and less water.
  • If you don't have an Instant Pot, you can still make this recipe on the stove. Simply follow the same instructions, but cook the rice in a covered pot over low heat for around 20 minutes.
  • This recipe is vegan and gluten-free, making it a great option for those with dietary restrictions.

Nutrition Info

This recipe makes 4 servings, with each serving containing approximately:

  • Calories: 260
  • Protein: 4g
  • Carbohydrates: 34g
  • Fat: 12g
  • Fiber: 1g
  • Sugar: 1g
  • Sodium: 590mg

Recipe Tips

  • Be sure to rinse the rice well before cooking to remove any excess starch and prevent the rice from becoming too sticky.
  • If you want to add some extra flavor to the rice, you can also add some chopped onions or peppers to the sauté mixture.
  • Leftover rice can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply add a splash of water or coconut milk and microwave or heat on the stove until warmed through.

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