Circle B Kitchen
As I mentioned in the blog post, I have a few rather strong opinions about cooking rice. And the first one is that you MUST rinse your rice or it will come out gummy and not good. Even if it doesn't come out super gummy, it will be LOTS better if you rinse it first. I've given you detailed instructions on this in the blog post. I've also included stovetop instructions, but be advised that the texture of the rice isn't quite what it is when cooked in the IP.
Recipe Adapted from PressureCookerRecipes.com
1 cup (230g) Jasmine rice
½ cup (125ml) full fat canned coconut milk
¾ cup (188ml) homemade unsalted chicken stock
3/4 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. Close the lid and pressure cook at High Pressure for 5 minutes + 10 minutes Natural Release. The floating valve may drop at around 6 - 7 minutes, but don't open the lid until the full 10 minutes. 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.