Easy Coconut Ginger Instant Pot Rice
This Easy Coconut Ginger Instant Pot Rice comes out perfect every time! It's an ideal side for East Asian-inspired meats or vegetables.
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Servings: 6 servings
Equipment
- Instant Pot
Ingredients
- 1 TBSP sesame oil
- 3 cloves of garlic, grated to a paste or minced
- 1 TBSP grated fresh ginger
- 1 bunch of scallions, cut into 1/2-inch pieces (about 2 cups)
- 1.5 cups jasmine rice
- 1 14 oz can of unsweetened coconut milk
- 1/2 cup water
- 1 tsp sugar
- 1/4 tsp kosher salt
- 1 lime, zested and juiced
For garnish. (Optional)
- Chopped fresh parsley (or cilantro)
- Roughly chopped cashews
Instructions
- Place the rice in a sieve or colander and rinse under cool water until the water runs clear/isn't cloudy. Shake excess water from the rice and set aside.
- Heat sesame oil in Instant pot on the low sauté mode. Add the minced garlic, grated ginger, and chopped scallions. Simmer until fragrant, about a minute.
- Add the rice to the Instant Pot and stir it around. Let it toast for about 30 seconds. Add the coconut milk, water, sugar, and salt. Give it one last stir, then shut off sauté mode.
- Lock the lid into place, set the valve to seal, and set to cook on high pressure for 3 minutes.When the cook time ends, let the pressure release naturally for 7 minutes, then give it a quick release.
- Carefully unlock and remove the lid. Fluff the rice with a fork.
- Add lime zest and lime juice to the rice, and stir to mix.
- Transfer the rice to a serving bowl and garnish with fresh chopped parsley and roughly chopped cashews (optional).
Notes
You can use long-grain, medium-, or short-grain white rice in this recipe without changing the cooking time.
You might end up with a bit of browned crispy bits of rice at the bottom of your pot. Scrape them up and toss them in with your creamy fluffy rice! They add some tasty, crunchy nuttiness to your bowl.