Coconut Rice in the Instant Pot

To make your rice the best it can possibly be, make sure to rinse it first.  I've given you detailed instructions on this in the blog post.  A word of caution... you must use full fat, high quality, canned coconut milk for this.  Read the label as some have water added, which will totally affect the flavor and texture of the rice.  I've included stovetop instructions below, but be advised that the texture of the rice isn't quite what it is when cooked in the IP.  Oh, and coconut milk freezes beautifully.  I just pour it into a jar, stick it in the freezer and it's there for my next batch of coconut rice.

Recipe Adapted from

1 cup Jasmine rice
½ cup full fat canned coconut milk 
¾ cup homemade unsalted chicken stock
½ teaspoon fine sea salt

Rinse your rice and let drain.  (Refer to the blog post for detailed instructions on this).

Add the coconut milk, chicken broth and salt to the Instant Pot and stir well.  Add the drained rice and stir it all together. Close the lid and set the valve to seal.  Pressure cook at High Pressure for 5 minutes and then let the pressure naturally release for 10 minutes.  The floating valve may drop at around 6 - 7 minutes, but don't open the lid until the full 10 minutes have elapsed. Open the lid carefully. 

Fluff the rice with a fork before serving.

Stovetop:  Rinse the rice as instructed and drain.  Combine the rice, 3/4 cup coconut milk, 3/4 cup chicken stock and the salt in a medium saucepan.  Bring to a boil, cover, reduce to a low simmer and cook for 15 minutes.  Remove from the heat and let sit for 10 minutes and then fluff with a fork to serve.