Ingredients
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Scale
- 2 cups long-grain white rice, rinsed and drained in a fine-mesh colander
- 1 13.5–ounce can full-fat coconut milk
- 1 1/2 cups water
Instructions
- In the base of a 6-quart Instant Pot, combine the rinsed rice, coconut milk, and water.
- Lock the lid on the pot and set the time to 6 minutes and high pressure.
- When the cooking time is complete, let the pressure come down naturally for about 5 minutes. Then, use the carefully quick-release to release the remaining pressure.
- Remove the lid and use a serving spoon to stir and serve the rice.
Notes
- You can easily double this recipe.
- Store any leftovers in a tightly-sealed container in the refrigerator for up to 5 days. Or, you can freeze leftovers for up to 2 months. Defrost and reheat before serving.
- If you choose to use brown rice, you’ll need to increase the cook time to 22 minutes.
- Prep Time: 5 minutes
- Cook Time: 6 minutes
- Category: Side dish
- Method: Instant Pot pressure cooker
- Cuisine: Asian-inspired
- Diet: Vegan
Nutrition
- Serving Size: 1/8 of recipe
- Calories: 266
- Sugar: 0.1 g
- Sodium: 9.9 mg
- Fat: 10.9 g
- Saturated Fat: 9.4 g
- Carbohydrates: 38.4 g
- Fiber: 0.6 g
- Protein: 4.3 g
- Cholesterol: 0 mg