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Learn how to make instant pot coconut rice. This recipe is simple and requires just five simple ingredients — toss it all in and let the pressure cooker do the work for you!
Hello there!
This weekend was a doozy, so I’m bringing my instant pot coconut rice recipe a day later than anticipated. It is so worth the wait though; promise.
I can’t tell you the number of requests I’ve gotten over the years on how to make jasmine coconut rice. You mean jasmine rice, cooked in coconut milk, right? Not dessert? We’re talking about coconut rice that you’d serve with something savory, right? And indeed, it was a coconut rice recipe that would be served with all things savory that you wanted.
Before starting recipe testing, I had never had coconut rice before. And now I’m like, where have you been all my life? It’s perfectly creamy and slightly sweet jasmine-scented rice; it goes with just about anything and everything. I mean, have I been hiding under a rock? Tell me you’ve had it before.
It’s jasmine rice cooked with coconut milk, and it is zomg, it’s soo good.
Total transparency — my basic rice repertoire isn’t that extensive. I make a vermicelli rice pilaf, sometimes I’ll make cranberry rice, boil basmati rice when I’m making butter chicken, and when I’m feeling extra lazy, I sauté parboiled rice and let it cook in chicken broth to give it a yummy, rich flavor.
But coconut rice? I’m digging it.
The best thing about homemade coconut rice is that it’s naturally gluten-free and vegan-friendly. We’re using just five simple ingredients when we make coconut rice in a pressure cooker.
Ingredients to make coconut rice in the instant pot:
- rice
- coconut milk
- water
- salt
- sugar
That’s right. It’s five simple ingredients, including salt and water.
What kind of rice works best for this recipe?
For my homemade coconut rice recipe, I specifically suggest using jasmine rice. Other types of rice, such as long grain white rice will also work. However, they will require a bit of tinkering on your part. Long grain white rice takes slightly longer to cook in the instant pot than jasmine rice and therefore, you’ll also need additional liquid so that the rice cooks all the way through and doesn’t stick to the bottom of your instant pot. I’m not exactly sure on how much more liquid it’ll need as I’ve only tested this recipe with jasmine rice.
Do I need to rinse the rice before cooking it?
YES. With jasmine rice, whether you’re preparing it on the stove top or your instant pot, you’ll want to give your rice a thorough rinse before cooking it.
Start by placing the rice in a sieve and gently rubbing the rice with your fingertips under cold running water. You’ll notice that the water running through the rice is almost a cloudy white color. As you continue to rinse, the water will start to become more clear. When it gets to that stage, stop cleaning, gently shake out as much water as you can and place the rice in the instant pot.
Can I use low-fat coconut milk for this?
Yes, low-fat coconut milk works just fine for this recipe. Although I feel it tastes much better with full-fat coconut milk!
Can I use something other than regular sugar for this recipe?
- palm sugar
- coconut sugar
- honey
- maple syrup
Do I have to use the sugar?
You’re welcome to skip the sugar if you’d like! I find that it gives the rice a balanced flavor and also really brings out the natural taste of coconut — which we love! Feel free to omit or cut back on the sugar to your liking though! I’ve tried both one and two tablespoons, and we like it slightly better with two tablespoons.
Tips for making the best coconut rice:
- RINSE: make sure you really, really, really rinse your rice thoroughly. I know, I’m repeating myself, but that’s how important this step is!
- NPR: You need to make sure you allow the rice to do a natural pressure release. Even if the silver pressure tab falls (indicating that the pressure has released,) until the timer reads 10 minutes, don’t vent it. This allows the rice to soak up any remaining liquid in the pot and finish cooking the rice all the way through.
How to make them even better:
I like to finish my homemade coconut rice with just a hint of toasted coconut flakes. The last time I bought them was from Trader Joe’s, and they were toasty and lightly golden and sweet — perfect for a spicy chicken bowl!
What can I serve with this?
- Sesame ginger tofu
- Hawaiian garlic shrimp
- Crispy black pepper tofu stir fry
- Korean beef bowls
- Broccoli beef stir fry
- Thai Panang curry
- Butternut squash red curry
- Chicken tikka masala
- Jalapeno salt and pepper shrimp
- Mojo chicken bowls
- Garlic Pepper steak stir fry
- Black pepper chicken stir fry
- 10-Minute Ginger Shrimp Snow Pea Stir Fry
5 Ingredient Instant Pot Coconut Rice
Ingredients
- 2 cups jasmine rice
- 1 cup coconut milk full fat and unsweetened
- 1 ½ cups water
- ½ – ¾ teaspoon salt
- 2 tablespoons sugar
- toasted coconut optional
Instructions
- RINSE: Rinse the rice thoroughly under cold running water until the water runs completely clear, drain; set aside.
- PREP: In a measuring cup, combine the coconut milk, water, salt, and sugar, mix well.
- COOK: Add the jasmine rice to the pressure cooker. Pour the prepared liquid over the rice, close the lid and make sure the vent is sealed. Cook the rice on manual ‘high’ pressure for 5 minutes and allow the rice to have a 10-minute natural pressure release. After the 10 minutes of natural pressure release, release any remaining steam by turning the knob to 'vent' and fluff the rice using a fork. Top with toasted coconut flake and serve warm!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like This? Leave a comment & rating below!
Used jasmine rice….coconut milk and coconut water instead of plain water. Love it!
I tried this rice. Rinsed a lot – until clear. Rice came out very sticky/mushy. Not sure what I did wrong.
Omg so good! This came out perfect. My kid went back for seconds, and my husband said it was some of the best rice he’d had in a long while. I made this as the base for a Caribbean shrimp bowl, and this was the best part of the meal. Will make this again and again.
Where are the recipes for what you added to the coconut rice bowl? It looks delicious.
Burn notice. Followed exactly and made sure my lid parts were all clean and clear. Frustrating. But I stirred in another 1.5 cups of water and stirred well, got all the bits off the bottom, and did a slow cook for a half hour on low. Came out understandably mushy but edible. Saved. Will have to figure out why my instant pot is doing this. Last rice recipe did it too, but I hadn’t rinsed the rice that time and used tomatoes. I usually rinse (as I did this time). Will have to figure out what the issue is now with coconut milk and jasmine rice! ♀️
When I visit my Mom I was getting a burn notice on a reliable risotto dish I make at home. We have different models so they cook just a tad differently…I just added a 1/2 cup water & all was well…
I double the recipe and followed the instructions exatly. It worked perfectly in my instant pot. A new favorite. Thank-you
We like to add a can of crushed pineapple & decrease the water to 1 cup. Tried it with favorite which was good, but the pineapple is the favorite. It’s soooo good and easy too!
Burn alert appeared, despite following instructions and measurements. However, it turned out well; toasted “rice” added a level of flavor. Rice didn’t burn (e.g. black) but it did crust.
Modifications (additions as I have them in refridgerator): few kaffir leaves, 4″ lemon grass, split and smashed, and a handful of pandan leaves in a knot. Made for an amazing aromatic dish.
Topped: fried blanched peanuts, chopped up (filtered oil into a small jar – for a spicy lemon grass beef in the wok) and crispy thinly sliced shallots.
Delicious! Had brought this over to a friend’s house as were were grilling/chilling. Her and her husband smiled when we were wrapping up and I was packing up things, “You can leave the rice here, right?!”
First time making rice in the instant pot and it turned out perfectly. I didn’t taste much of the coconut flavor though. Maybe will do coconut water instead of water next tome. I need to make this for 10 people. I was wondering if it could be doubled and if so how would I adjust the time?
How can i keep rice warm after cooked without having it dry or burn when serving at a buffet cookout
I made this but used the whole 14oz can of coconut milk. Threw in a teaspoon of Chinese 5 spice and turmeric. Followed the cooking instructions and it was delicious.
Can you double this recipe?
I want to make this rice, but how would I cook it without the instant pot?
I, too, need to know how to make it without the instant pot/ Have you gotten an answer? thanks
Ok I had to post a comment. I have tried other coconut rice instant pot recipe and it has not worked out well. But this one right here works! I thank god I found this recipe. I only omitted the sugar and followed everything else. If you are looking for the right recipe this is it. Thank you so much for sharing.
Came out perfect and fluffy! Will make again!
I have tried 5 different recipes for coconut rice in the instant pot and have run into the “burn” warning almost every time. THIS recipe is a charm! Absolutely perfectly done, moist and fluffy with a lovely coconut flavor! Thanks so much for sharing. Can’t wait to make it again.
I made it without the sugar and added 6 cardamom pods. This is the best rice!!! I will make again and again.
This is THE best coconut rice recipe I’ve found. Anyone tried it with brown jasmine rice?
Perfect! I used basmati rice instead of jasmine and it turned out divine.
Can you use Brown Rice?
This came out perfect- nice and fluffy! I substituted a third of the water with coconut water.
Glad to hear you enjoyed it! And your swap sounds yummy! 🙂