This Instant Pot coconut rice is several things: sticky, flavorful, and fresh! Perfect when paired with something saucy.
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.
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!
And the AMAZING Result…
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Pressure Cooker Coconut Rice with Fresh Herbs
- 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
- 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.
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Delicious. I made it on the stove top while your Chickpea Curry recipe was in the IP. The family loved it!
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!☺️
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!