This Instant Pot Coconut Rice is absolutely oil free and high in fiber since I made it with brown rice. It pairs well with almost any entree or can be eaten as is. Along with being vegan it is gluten free and has a delicious blend of flavors.
Course lunch, Main Course
Keyword coconut brown rice, coconut rice, coconut rice instant pot, how to make coconut rice
Combine all the ingredients in the inner pot of your instant pot and give it a stir.
Close the lid and seal the valve. Plug in your instant pot and set to manual high for 25 minutes.
Once done, quick release the pressure and open the lid.
Stir it nicely with a spatula.
Garnish with cilantro and serve hot.
I have used frozen shredded coconut in this recipe to give it extra punch to its flavors. Fresh grated coconut also does excellent in this recipe. Dried coconut flakes can also be used if frozen or fresh coconut isn’t not available but its taste might differ a bit than the original recipe.
If you have time you may defrost frozen shredded coconut or simply microwave it for 10 seconds to defrost. Sometimes, I use it directly from the freezer as it gets cooked in the instant pot. You may have to stir a bit more to spread coconut once its cooked.
For stove top option : Combine all the ingredients in a saucepan. Stockpot or Dutch oven and stir. Let it cook uncovered at medium flame until it starts to bubble. Then bring the flame to low-medium and cook covered until all liquid is absorbed (about 35-40 minutes).
Variation: Turn on your Instant pot at saute mode and add 2 tbsp sesame oil. Immediately add 1 tsp mustard seeds, sesame seeds and curry leaves. Then add ginger, garlic and saute well for 30 seconds. Now saute brown rice for 2-3 minutes or until toasty. Add coconut milk and weather to it. Stir and pressure cook for 25 minutes at high.