This light and savory Instant Pot Coconut Rice is an easy Indian rice variant prepared with simple ingredients like fresh or canned coconut milk, herbs, and spices.
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Here's a smooth coconut-flavored rice recipe infused with Indian spices and garnished with pomegranate.
A perfect pairing option for any gravy or curry in place of plain rice. If you are looking for more variety in your dish, look no further! It's a refreshing turn from mundane dishes.
I adapted the traditional method of Indian-style coconut rice over a stovetop to include more flavors and also to prepare it with the Instant Pot or any electric pressure cooker.
My preferred method is with the Instant Pot as it simplifies the cooking process in a big way.
Based on my experience, this could very well be your kid's new favorite recipe for lunch boxes.
I hear no complaints or see any leftovers. It's always good to have a pocket recipe like this handy to help out on days where you need a quick turnaround!
This recipe was inspired by my garlic rice recipe that I had shared in the past and I find that it pairs well with side dishes like soya chunk kurma and instant pot sambar recipes. Try this simple recipe as a main dish today!
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Ingredients
- Sona masoori rice: I used short-grain white rice for this recipe. Jasmine or basmati rice (or any long grain rice) are also good options, but be sure to adjust the water ratio and cooking time to match with the rice type. Jasmine rice can get too mushy if the water is excessive.
- Coconut milk: Use organic canned coconut milk for a creamy texture. The authentic Indian recipe uses grated coconut. Using coconut milk is one subtle variation that makes the dish more flavorful and creamy.
- Spices: Standard spices used in tadka flavoring is all you need...mustard seeds, urad dal, and cumin seeds.
Check out the recipe card for ingredient quantities.
Cooking instructions
Wash and rinse the rice well with cold water and place it aside.
Press saute button and add a few teaspoons of olive oil. As the oil heats up, add mustard seeds, urad dal, and cumin seeds. Saute for 20 seconds or until the spices turn golden.
Add curry leaves, chopped green chilies, and grated ginger. Saute for another 20 seconds.
Add the rinsed and drained rice and salt to taste.
Mix well.
Add canned coconut milk and water to match the quantity you need to cook rice.
Give it a nice stir and press cancel. Place the lid and close the pressure valve. Adjust the "pressure cook" high pressure for 6 minutes. Make sure the valve is in a sealing position.
As the timer expires, use the natural pressure release option. Open the lid once the valve pin is dropped.
Add 2 teaspoons of lime juice and garnish with cilantro and pomegranate seeds. Fluff the rice with a fork and enjoy the delicious coconut rice.
Recipe FAQ's
I prefer jasmine rice to make coconut rice. But any type of long-grain is good to use. In this recipe, I used sona masoori white rice.
Yes, You could also make coconut rice without milk and substitute it with grated coconuts. Add the freshly grated coconuts at the end of the cooking process.
Variations
- Use jasmine rice instead of Sona masoori rice if that is not available. Be sure to modify water quantity and cook time, especially if you plan to use brown rice.
- You could skip the addition of pomegranate seeds. Instead of that add your favorite veggies like peas and carrots.
Storage
Store the leftover coconut rice in an airtight container in the refrigerator for up to a week. You can always add pomegranate seeds while you are serving to keep some of the flavors fresh.
Leftover rice tends to soak up all the moisture sometimes. If this renders the dish too dry, add more coconut milk.
Expert tips
- For best results, wash and rinse the rice 3 or more times in cold water, to remove starch that is stuck on the surface.
- Instead of using a 6-min timer, you could also use the 'rice function' in Instant Pot. This will increase the cooking time but cooks at a lower pressure.
- Be sure not to add lemon juice and pomegranate seeds while cooking. Add these only at the end.
- To keep the calorie count low, you could choose to use light coconut milk or unsweetened coconut milk instead of full-fat coconut milk.
- Be sure not to substitute coconut milk with coconut flakes as it can render the dish too dry.
- Use coconut water instead of water for additional flavor.
- As a general note, be sure to wash the instant pot seal ring before preparing this coconut rice to avoid older flavors mixing into this dish.
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📖 Recipe
Easy Instant Pot Coconut Rice
Equipment
Process Shot
Check above for step-by-step pictures (most of my recipes include pictures)
Ingredients
- 2 teaspoon olive oil
- 1 teaspoon mustared seeds
- ½ teaspoon urad dal
- ½ teaspoon cumin seeds
- 1 teaspoon ginger grated
- 1 green chili chopped
- 1 strand curry leaves
- salt to tatse
- 1 cup sona masoori rice
- 1½ cups canned coconut milk (unsweetend)
- 1 cup water
- ⅓ cup pomogranate seeds
- 2 teaspoon lime juice
- 2 teaspoon cilantro chopped
Instructions
- Wash and rinse the rice well with cold water and place it aside.
- Press saute button and add a few teaspoons of olive oil. As the oil heats up, add mustard seeds, urad dal, and cumin seeds. Saute for 20 seconds or until the spices turn golden.2 teaspoon olive oil, 1 teaspoon mustared seeds, ½ teaspoon cumin seeds, ½ teaspoon urad dal
- Add curry leaves, chopped green chilies, and grated ginger. Saute for another 20 seconds.1 teaspoon ginger grated, 1 strand curry leaves, 1 green chili chopped
- Add the rinsed and drained rice and salt to taste. Mix well.1 cup sona masoori rice
- Add canned coconut milk and water to match the quantity you need to cook rice.1½ cups canned coconut milk (unsweetend), 1 cup water
- Give it a nice stir and press cancel. Place the lid and close the pressure valve. Adjust the "pressure cook" high pressure for 6 minutes. Make sure the valve is in a sealing position.
- As the timer expires, use the natural pressure release option. Open the lid once the valve pin is dropped.
- Add 2 teaspoons of lime juice and garnish with cilantro and pomegranate seeds. Fluff the rice with a fork and enjoy the delicious coconut rice.⅓ cup pomogranate seeds, 2 teaspoon lime juice, 2 teaspoon cilantro chopped
Notes
- For best results, wash and rinse the rice three or more times in cold water to remove starch stuck on the surface.
- Instead of using a 6-min timer, you could also use the 'rice function' in Instant Pot. This will increase the cooking time but cooks at a lower pressure.
- Be sure not to add lemon juice and pomegranate seeds while cooking. Add these only at the end.
- To keep the calorie count low, you could choose to use light coconut milk or unsweetened coconut milk instead of full-fat coconut milk.
- Be sure not to substitute coconut milk with coconut flakes, as it can render the dish too dry.
- Use coconut water instead of water for additional flavor.
- As a general note, be sure to wash the instant pot seal ring before preparing this coconut rice to avoid older flavors mixing into this dish.
YOUR OWN NOTES
Nutrition
Nutritional information is an estimation only.
Terre
Where to get fresh curry leaves?
Will dried curry leaves work, or do they have to be soaked first?
Uma Raghupathi
Hi, You can get it from Indian Stores. Yes, dried curry leaves work and no need to be soaked.
Amrita Roy
Coconut rice sounds interesting and a flavorful rice dish. I love your version of the recipe where you have used coconut milk.
Hayley Dhanecha
Easy instant pot coconut rice is my favourite! Such a nice recipe
Vandana
I love coconut rice, never tried making it in an instant pot. My husband has recently gifted me an instant pot, I will start using it with this recipe of yours 🙂
Neha
Coconut rice in instant pot is sure to taste perfect since the flavors just cannot escape. Would like to try out this subtly flavored rice . The foot notes given are so informative. Great post!
Priya Srinivasan
Wow uma, love this coconut rice in Instant pot, when i read the title i thought about our regular chitranna, this is amazing, can imagine the wonderful aroma of coconut milk and spices in the dish! I bet my boys would totally love this coconut rice.
Mayuri Patel
Wow Uma, just a simple and yet impressive rice dish. Love how the pomegranate arils look like jewels in the rice. Love coconut rice a lot. It is a common rice dish prepared in Mombasa.
Pavani
Wow, love this perfectly fluffy and flavorful coconut rice. Instant Pot sure makes this an easy and delicious dish. Thank you for sharing the detailed recipe.