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5 from 4 votes

Instant Pot Coconut Rice

Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 6
Calories 361kcal

Ingredients

  • 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 to garnish, if desired
  • 1/4 cup cashew nuts to garnish, if desired
  • 1 tbsp salt

Instructions

  • 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.

Nutrition

Calories: 361kcal