Coconut Rice

🥘 Ingredients

• jasmine, basmati, or long grain white rice 1 cup
• canned light coconut milk ¾ cup
• water ¾ cup
• sea salt ¼ tsp
• cane sugar 1 tsp
• finely minced cilantro
• lightly toasted coconut flakes

1. 1

   Add the jasmine, basmati, or long grain white rice , canned light coconut milk , water , sea salt and cane sugar to the Instant Pot and stir. Pressure cook on high for 4 minutes (it will take about 8-10 minutes for the Instant Pot to pressurize before cooking begins).
2. 2

   Once the timer goes off, allow to naturally release for 10 minutes , then carefully release any remaining pressure. Carefully remove lid once steam has fully escaped. Taste and add additional salt if desired.
3. 3

   This rice is delicious alongside curries, with soups, in bowls, and beyond! Option to garnish with finely minced cilantro and lightly toasted coconut flakes .
4. 4

   Store cooled leftovers covered in the refrigerator up to 5-6 days, or in the freezer up to 1 month. Reheat in the microwave or on the stovetop with a little oil or water until warm.