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.
Coconut Rice: unsweetened coconut milk used in this recipe is different from the refrigerated coconut milk for drinking.
Amount of Salt: If you're enjoying the coconut rice with strong-flavored dishes, use ¼ tsp of salt. But, if you're enjoying it on its own or with light flavors, use ½ tsp of salt to further enhance the flavors. Anything over ½ tsp of salt will be too salty.
Softer Rice: use more unsalted chicken stock (add in ¼ cup intervals) and adjust accordingly.
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Serving: 136g | Calories: 245kcal | Carbohydrates: 39g | Protein: 5g | Fat: 8g | Saturated Fat: 7g | Sodium: 165mg | Potassium: 170mg | Fiber: 1g | Sugar: 1g | Vitamin C: 1mg | Calcium: 18mg | Iron: 1mg