Ingredients:

  • 2 cups (400g) long-grain white rice (such as Basmati or Jasmine), rinsed well
  • 1 can (13.5 oz/400ml) full-fat coconut milk
  • 1 cup (240ml) water
  • 1/2 teaspoon salt (2.5ml)
  • 1 tablespoon (15ml) unsweetened shredded coconut (optional, for garnish)
  • 1/4 cup chopped cilantro (optional, for garnish)

Instructions:

  1. Place the rice in a fine-mesh sieve and rinse under cold water until the water runs clear. This removes excess starch and prevents stickiness.
  2. Add the rinsed rice, coconut milk, water, and salt to the Instant Pot insert. Stir to combine.
  3. Secure the lid, ensuring the pressure valve is set to 'Sealing.' Select the 'Rice' setting. The Instant Pot will automatically adjust the cooking time for the instant pot rice setting.
  4. Once the cooking cycle is complete, allow the pressure to release naturally for 10 minutes. Then, carefully release any remaining pressure manually.
  5. Open the Instant Pot. Fluff the rice with a fork. Garnish with shredded coconut and chopped cilantro (if using). Serve immediately.