Instant Pot Coconut Rice
- 2 cup rice soaked and drained
- 4 cup water
- 4 tbsp canola oil
- 1/2 cup currants
- 2 tbsp aniseed
- 1/4 tbsp cloves
- 1 tbsp cinnamon powder
- 1 cup unsweetened coconut grated
- ½ cup coriander leaves
- 1 tbsp salt
Put the canola oil, aniseed, cinnamon powder and cloves in the Instant Pot and select “Sauté”.
Sauté for 30 seconds and put in the rice and stir properly.
Add the rest ingredients and sauté for 1 minute.
Close the lid and set the instant pot to “Manual” and cook for 6 minutes at high pressure.
Release the pressure naturally and serve with some fresh coriander leaves and grated coconut flakes.
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