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    Home » Instant Pot

    Pressure Cooker Coconut Rice with Fresh Herbs

    Published July 13, 2018. Last modified March 25, 2024 By Gary White

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    Pressure Cooker Coconut Rice | The Foodie Eats

    This pressure cooker coconut rice is sticky, flavorful, and fresh—perfect when paired with something saucy.

    Pressure Cooker Coconut Rice | The Foodie Eats

    When we think of perfectly cooked rice, we usually think of fluffy, tender, individual grains of rice. In the typical rice recipe, sticky, gummy rice is to be avoided at all costs.  Unless of course, you're intentionally trying to make sticky rice, a staple food in northern Thailand. Now,  while I am definitely not from Thailand, I do appreciate cuisine from all around the world. And this pressure cooker coconut rice is reflective of that.

    Serve with Something Saucy!

    While the texture of our pressure cooker coconut rice shares some characteristics with sticky rice, it is not at all a Thai sticky rice recipe. Thai sticky rice is made with sweet rice and water, while our recipe combines jasmine rice with coconut milk and fresh herbs. However, like Thai sticky rice, this coconut rice yields a slightly sticky rice that pairs well with saucy dishes like our Instant Pot Country Ribs with Sweet Spicy Red Curry Sauce, or our Instant Pot Curry with Chickpeas, Tomatoes & Spinach.

    Pressure Cooker Coconut Rice | The Foodie Eats

    Mint in a savory dish?

    While you may think of spearmint gum, mint chocolate chip ice-cream, and other sweet treats when we hear the word "mint", it's actually a versatile herb that works well in both sweet and savory dishes. It pairs perfectly with the other flavors of this dish. If cooking savory dishes with mint is new to you, trust us, it works. Maybe give this Spring Pea and Mint Risotto a try!

    How to make Pressure Cooker Coconut Rice

    Pressure Cooker Coconut Rice | The Foodie Eats
    Rinse rice under cold water until water begins to run clear. Then transfer wet rice to pot.
    Pressure Cooker Coconut Rice | The Foodie Eats
    In a mixing bowl, combine coconut milk and vegetable broth.
    Pressure Cooker Coconut Rice | The Foodie Eats
    Pour liquid over rice, along with salt, and give a quick mix. Lock lid at cook for 4 minutes at high pressure.
    Pressure Cooker Coconut Rice | The Foodie Eats
    Once cook time is complete, allow pressure to release naturally for about 10 minutes, then quick-release any remaining pressure.
    Pressure Cooker Coconut Rice | The Foodie Eats
    Meanwhile, take a few leaves of mint and basil...
    Pressure Cooker Coconut Rice | The Foodie Eats
    ... and chop them as finely as you can.
    Pressure Cooker Coconut Rice | The Foodie Eats
    Then, use a fork to fluff rice. (This rice recipe will be both sticky and clumpy, not individual grains - perfect for serving with something with lots of liquid to soak it up.)
    Pressure Cooker Coconut Rice | The Foodie Eats
    Add herbs to rice and mix well.

    And This Is the AMAZING Result…

    Pressure Cooker Coconut Rice | The Foodie Eats

    ★ Did you make this pressure cooker coconut rice?

    Please give it a star rating below! ★

    Pressure Cooker Coconut Rice | The Foodie Eats

    Pressure Cooker Coconut Rice with Fresh Herbs

    This Instant Pot coconut rice is several things: sticky, flavorful, and fresh! Perfect when paired with something saucy.
    4.34 from 3 votes
    Print Pin Rate
    Course: Side Dish
    Cuisine: Asian
    Prep Time: 1 minute minute
    Cook Time: 14 minutes minutes
    Total Time: 15 minutes minutes
    Servings: 8
    Calories: 228kcal
    Author: Gary White

    Ingredients

    • 1 ½ cups jasmine rice
    • 14 oz. coconut milk
    • ½ cup vegetable broth
    • ½ tsp. salt
    • 1 Tbsp. fresh mint finely chopped
    • 1 Tbsp. fresh basil

    Instructions

    • Rinse rice under cold water until water begins to run clear. Then transfer wet rice to pot.
    • In a mixing bowl, combine coconut milk and vegetable broth. Pour liquid over rice, along with salt, and give a quick mix. Lock lid at cook for 4 minutes at high pressure.
    • Meanwhile, take a few leaves of mint and basil and chop them as finely as you can.
    • Once cook time is complete, allow pressure to release naturally for about 10 minutes, then quick-release any remaining pressure.
    • Then, use a fork to fluff rice. Add herbs to rice and mix well.

    Notes

    This rice recipe will be both sticky and clumpy, not individual grains - perfect for serving with something with lots of liquid to soak it up.

    Nutrition

    Calories: 228kcal | Carbohydrates: 29g | Protein: 3g | Fat: 10g | Saturated Fat: 9g | Sodium: 132mg | Potassium: 177mg | Vitamin A: 175IU | Vitamin C: 1.4mg | Calcium: 26mg | Iron: 2.1mg
    Tried this Recipe? Tag us Today!Mention @thefoodieeats or tag #TheFoodieEats!

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    Reader Interactions

    Comments

    1. Kristina

      November 14, 2019 at 6:40 am

      5 stars
      Delicious. I made it on the stove top while your Chickpea Curry recipe was in the IP. The family loved it!

      Reply
    2. Ada

      January 17, 2020 at 4:12 pm

      Can I make this in the IP with brown rice? If so, do you have any idea what the time adjustment should be? Thank you!☺️

      Reply
      • Gary White

        January 18, 2020 at 2:18 pm

        I haven't tested it with brown rice, but I think it would still work. 22 minutes at high pressure, with a 10 minute NPR. Please let me know how it goes!

        Reply
    4.34 from 3 votes (2 ratings without comment)

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    I believe that food is meant to be enjoyed! Whether creating a simple recipe or taking the time to cook a recipe that's more involved, this is my goal: Creating delicious food that everyone can enjoy. Read more about me...

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