Coconut rice is a quick and easy 30-minute recipe for aromatic rice cooked with creamy coconut milk. With a naturally sweet aroma and flavor, it's a simple way to elevate an everyday meal.
Serve this Instant Pot coconut rice alongside Thai green curry, Jamaican jerk chicken and much more.
Coconut rice is a delicious vegan and gluten-free side that compliments a wide range of entrees. I prepare it by cooking aromatic rice in rich and creamy coconut milk, in one of two cooking methods - Instant Pot or Stove.
It's a wonderful accompaniment to plenty of Thai, South-Indian, and Caribbean dishes.
Plus, the dump-and-start method of the Instant Pot means no watching, waiting, or guessing when the rice is done.
Check out more quick and easy Instant Pot Rice Recipes.
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What is Coconut Rice?
Coconut rice is simply long-grain white rice that has been cooked in coconut milk rather than water. Coconut milk adds a creamy and naturally sweet flavor to the rice, which elevates everyday rice into an elegant and flavorful side dish.
Ingredients - Notes & Substituitions
Coconut milk rice requires just a few pantry staples. You will need:
Long Grain White Rice: Jasmine rice and basmati rice are both aromatic rice varieties that can be used interchangeably in this dish.
Jasmine rice just needs a good rinse before using, but for Basmati, rinse well then soak it for 15 minutes. If you'd prefer brown rice, follow the cooking times for Instant Pot Brown Rice.
Coconut Milk: Use unsweetened, full-fat, pure coconut milk from the can. Chaokoh and Thai Kitchen are trusted brands.
Water: An extra bit of water is needed to balance the richness of the coconut milk and provide moisture. It also prevents that unwanted 'burn' message.
Salt: To enhance all those coco-nutty flavors.
Scroll to the recipe card for a detailed list of ingredients and quantities.
How to Make Coconut Rice
Instant pot coconut rice can be prepared in one of three ways - directly in the main pot, using the pot-in-pot method, or with the rice button. Here are the instructions on how to do each one.
Step 1: Rinse and/or Soak Rice
Rinse the rice in a mesh strainer, until water runs clear, about 2-3 times. If you're using Basmati, soak it for 15 minutes. Soaking makes the rice fluffy.
Step 2: Coconut Rice in Instant Pot
Method 1: Cooking in the Main Pot
Combine rinsed and drained rice, coconut milk, and salt in the Instant Pot.
Close the lid and set the valve to sealing position. Press Manual or Pressure Cook, for 6 minutes at high pressure.
Wait 10 minutes before releasing the pressure manually (NPR 10), after which turn the knob to 'Venting' position. Open the lid after the pin drops. Gently fluff rice with a fork.
Method 2: Cooking Rice Pot-in-Pot (PIP)
Combine rinsed and drained rice, coconut milk, and salt in an oven-safe container. Pour 1 cup of water into the inner pot of the Instant Pot.
Place a trivet and put the rice container on top. Close the lid and set the valve to sealing mode. Cook at Manual or Pressure Cook (High) for 6 minutes.
Let the pressure release naturally for 10 minutes before opening the pot (NPR 10). Open lid. Fluff rice with a fork.
Method 3: Using the RICE Button
You can also cook rice using the RICE button, which defaults to cooking the rice at low pressure for 12 minutes. Follow the same NPR times and process.
Alternative Method: Stovetop Method for Coconut Milk Rice
- Place a saucepan over high heat. For 1 cup rice, add 1 cup water, 1 cup coconut milk, and salt, and, bring the liquid to a boil.
- Add rinsed and drained rice, stir and reduce the heat to the medium-low. Cover the pot tightly with the lid and cook for 10 minutes.
- After 10 minutes, turn off the heat. Open the lid and using a fork, gently fluff the rice. Put the lid back on and let it rest for 5-10 minutes before serving.
What to Eat with Coconut Rice
Coconut rice is a versatile side dish that adds a lovely, sweet canvas to any meal. Here are some dishes that pair well with coconut rice in my home:
- Coconut Lime Chicken
- Thai Green Curry
- Thai Panang Curry
- Jamaican Jerk Chicken
- Thai Massaman Curry
- Thai Red Curry
How to Store
Leftover coconut rice will keep in an airtight container in the fridge for up to 5 days.
Freezer Instructions: Place in meal prep freezer-safe containers. Freeze for up to 1 month. Thaw overnight in the fridge.
When ready to reheat, add a splash of water or coconut milk. Warm through in the microwave in 20-30 seconds increments or place in a small saucepan, cover and set on low for 5-10 minutes.
Recipe Tips & Notes:
- Soak rice: I highly recommend soaking the basmati rice, if you have the time. The grains will be fluffier and more tender.
- Follow the ratios as written. The rice to coconut milk to water ratio provides rice that is just the right texture. Not too hard and not too mushy.
- Coconut milk choice: For the best flavor, use full-fat coconut milk that is unsweetened.
- Stovetop recipe: If making this on the stove, remember to add a cup of water in addition to the coconut milk.
Frequently Asked Questions
Yes, and that is exactly what we are doing today. Replacing a portion of the water for coconut milk provides a velvety richness and sweet flavor.
While I don't own a rice cooker per se, the Instant Pot can do the same job as a rice cooker when you use the 'rice' button. This defaults to a low pressure, which gives the same results as if the rice were in a rice cooker.
If coconut milk is the only liquid in your Instant Pot, it will most likely burn. To balance this, adding a small amount of water is necessary.
Coconut milk is thicker and richer than water, so it can make the rice sticky and mushy. Make sure to rinse the rice 2-3 times to rid of excess starch. And if you have the time, soak the grains for 20-30 minutes prior to cooking.
More Instant Pot Rice Recipes
These are all part of the Rice & Grains recipe collection:
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📖 Recipe
Coconut Rice
Equipment
Ingredients
- 1 cup long grain white rice Jasmine Rice or Basmati Rice
- 1 cup coconut milk
- ¼ cup water
- ⅛ teaspoon salt
Instructions
- Rinse the rice in a mesh strainer, until water runs clear, about 2-3 times. If you have the time, soak it for 20-30 minutes. Soaking makes the rice fluffy.
- Cooking in the main pot: Add rinsed and drained rice to the pot, along with coconut milk and salt. Close the lid and turn the pressure knob to sealing position. Press Manual or Pressure Cook, for 6 minutes at high pressure. Wait 10 minutes before releasing the pressure manually (NPR 10), after which turn the knob to 'Venting' position. Open the lid after the pin drops. Using a fork, gently fluff the rice.
- Cooking rice pot-in-pot (PIP): Combine rinsed and drained rice, coconut milk, and salt in an oven safe container. Pour 1 cup water in the inner pot of Instant Pot. Place a trivet and put the rice container on top of that. Close the lid. Valve set to sealing mode. Cook at Manual or Pressure Cook (High) for 6 minutes. Let the pressure release naturally for 10 minutes before opening the pot (NPR 10). Open lid. Fluff rice with a fork.
- Using the RICE Button: You can also cook rice using the RICE button, which defaults to cooking the rice at low pressure for 12 minutes. Follow the same NPR times and process.
Stove-top Recipe
- Place a saucepan over high heat. For 1 cup rice, add 1 cup water, 1 cup coconut milk, and salt and, bring the liquid to a boil. Add rinsed and drained rice, stir and reduce the heat to the medium-low. Cover the pot tightly with the lid and cook for 10 minutes.
- After 10 minutes, turn off the heat. Open the lid and using a fork, gently fluff the rice. Put the lid back on and let it rest for 5-10 minutes before serving.
Notes
- Soak rice: I highly recommend soaking the rice, if you have the time. The grains will be fluffier and more tender.
- Follow the ratios as written. The rice to coconut milk to water ratio provides rice that is just the right texture. Not too hard and not too mushy.
- Coconut milk choice: For the best flavor, use full-fat coconut milk that is unsweetened.
- Stovetop recipe: If making this on the stove, remember to add a cup of water in addition to the coconut milk.
Lori says
Used 2 cups of long grain white rice, one can of full fat coconut milk, filled the can half way to get all the milk out of the can plus 1/2 cup of water. That would probably calculate to 2 1/2 cup of liquid. Cooked on manual for 20 minutes. Let natural steam release. Came out perfect.
Aneesha says
I'm so glad you enjoyed it. Thanks for sharing your feedback, Lori!
Savitri says
Hello Aneesha,
I made this pot-in-pot recipe with the same stainless steel pressure cooker container (I bought it here: https://www.amazon.de/gp/product/B084X5QV6W) you used and it came out perfectly.
I first soaked the organic white basmati rice for 45 minutes and instead of coconut milk I used coconut water.
I completely forgot that the rice was cooking in the kitchen, so when I got back to the kitchen the NPR 10 was already over and the button was already popped up.
So I don't know if the NPR lasted 15 minutes or half an hour, but luckily the rice came out perfect👍.
I like this pot in pot method better than cooking rice on a stovetop!
This method is more practical and gives perfectly dry cooked rice without a crispy layer on the bottom of the rice.
Thank you Aneesha 👩🍳
Greetings from The Netherlands 👩👧👧😘
Aneesha says
Hi Savitri, glad you enjoyed it. Love the idea of using coconut water, I'll try that next time! Thanks again!
Christina says
Followed the pot-in-pot recipe precisely. My rice was no where close to done in the time written.
aneeshasg says
Hi Christina, I'm sorry you had that experience. This recipe has been tested by me and many readers multiple times. I would think that either your pressure cooker didn't come to pressure fully, or it didn't seal well. If it doesn't seal fully, the liquid keeps leaking and evaporating and the rice turns out under-cooked. I would say, please check your sealing ring and the pressure valve once. Hope this helps.