Easy Instant Pot Coconut Rice
This light and savory Instant Pot Coconut Rice is a South Indian rice variant prepared with simple ingredients like fresh or canned coconut milk, herbs, and spices.
Servings: 4
Calories: 210kcal
Equipment
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.
Nutrition
Calories: 210kcal | Carbohydrates: 12g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 4mg | Potassium: 7mg | Fiber: 1g | Sugar: 1g | Vitamin A: 4IU | Vitamin C: 1mg | Calcium: 5mg | Iron: 1mg