Optional - Rinse Rice: Rinse rice under cold water by gently scrubbing it with your fingertips in a circling motion. Pour out the milky water, and continue to rinse until the water is clear. Be sure to drain the rice really well.
Pressure Cook Yellow Rice: Add 1 tsp (3g) turmeric powder, ¼ tsp (1.5g) table salt, minced garlic cloves, 1 tbsp (15ml) regular soy sauce, and 1½ cup (375ml) unsalted chicken stock in Instant Pot. Mix well. Add in 2 cups (400g) Jasmine rice, and make sure all the rice is submerged in the chicken stock mixture. Layer 1 cup (250ml) 100% pure unsweetened coconut milk on top. Do not mix. With Venting Knob in Venting Position, close the lid, then turn Venting Knob to Sealing Position. Pressure Cook at High Pressure for 5 minutes, then 10 minutes Natural Release. Remove the lid carefully. Fluff & Season: The yellow rice will look a bit wet when you first open the lid. Add 1 tbsp (15ml) unsalted butter on cooked yellow rice, then fluff rice with a rice paddle or fork. Taste and adjust the seasoning by adding more salt (roughly 1 - 3 large pinch of salt).
Garnish & Serve: We toasted some coconut flakes to add to this tasty & aromatic yellow rice as a garnish, but it'll taste yummy on its own. Enjoy~
Coconut Milk: the coconut milk we used in this yellow rice recipe is NOT the beverage or refrigerated type of Coconut Milk.
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Calories: 352kcal | Carbohydrates: 54g | Protein: 7g | Fat: 12g | Saturated Fat: 10g | Cholesterol: 5mg | Sodium: 292mg | Potassium: 257mg | Fiber: 2g | Sugar: 2g | Vitamin A: 58IU | Vitamin C: 2mg | Calcium: 33mg | Iron: 2mg