Let me apologize right off for a crappy pic for this post. Rice is often a vehicle for other foods - in this case Vietnamese meatballs. That being said, the rice was delicious enough it is worthy of a pic of its own!
This dish uses Jasmine rice which I find cooks more quickly than other forms rice however using the pressure cooker cuts trhe cooking time even more. With a 3-minute cook time, you can have this pressure cooker jasmine rice recipe on your table in under 20 minutes.
Rice is one of my favourite things to cook in the pressure cooker! It’s fast, easy, and comes out perfectly every time.Some folks seem to have difficulty making rice in the IP but I've been lucky apparently. NOt only is it quick, I find the consistency of the cooked rice is better as well.
The recipe called for garnishing with toasted coconut. I skipped that step because of 'Mr. Toasted Coconut hater'. I did add chopped cilantro and we loved it.
Enjoy!
Instant Pot Coconut Rice
1 1/2 cups jasmine rice
1 can (14 ounces) unsweetened coconut milk
1/2 cup water
1 teaspoon sugar
1/4 teaspoon salt
Toasted coconut, optional, for garnish
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 until sugar is dissolved. Lock the lid in place. Select High Pressure and 3 minutes cook time.
When the cook time ends, allow the pressure to release naturally for 7 minutes, then finish with a quick pressure release.
Carefully remove the lid and fluff the rice with a fork.
Spoon the rice into a serving bowl. Sprinkle with toasted coconut before serving, if desired
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