Ingredients
- 1 cup (230g) Jasmine rice
Coconut Milk Mixture:
- ½ cup (125ml) 100% pure unsweetened coconut milk or Thai unsweetened coconut milk
- ¾ cup (188ml) unsalted chicken stock
- ¼ – ½ teaspoon fine sea salt/table salt
Instructions
- Rinse Rice: Rinse rice under cold tap water until clear. Drain well.
- Make Coconut Milk Mixture: In a 2 cups (500ml) glass measuring cup, mix ¼ – ½ tsp fine sea salt, ½ cup (125ml) unsweetened coconut milk, and ¾ cup (188ml) unsalted chicken stock together. Mix well.
- Pressure Cook Coconut Rice: Place 1 cup (230g) of Jasmine rice into the pressure cooker. Pour in all the coconut milk mixture and give it a quick stir to ensure all the rice is covered in liquid. Close lid and pressure cook at High Pressure using Manual/Pressure Cook button 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.
- Serve: Fluff the Instant Pot Coconut Rice and serve with your favorite main dish
