Instant Pot Coconut Rice
Preparing rice this way has become a personal favorite of mine. The inclusion of grated coconut imparts a delightful fluffiness, and the infusion of flavor from curry leaves enhances the overall taste. Although using freshly grated coconut would be fantastic, I opt for the convenience of frozen grated coconut (unsweetened), readily available in the frozen section of your local Indian grocery store.
Ingredients
- 1 cup basmati rice soaked for 15-30 minutes
- 2 tablespoons coconut oil
- 1 teaspoon black mustard seeds
- 1 tablespoon split chickpeas (chana dal)
- 1 tablespoon split and skinless black lentils (split and skinless urad dal)
- 15 curry leaves
- 15 cashews split in half
- 1 Serrano pepper or green chili slit but still intact
- 2 cups frozen, grated coconut
- 1 ½ cups water
- 1 teaspoon salt
Instructions
- Soak the basmati rice in cold water for 15-30 minutes. Drain, rinse and set aside.
- Press the sauté button and add the coconut oil. Once it melts, add the mustard seeds, split chickpeas, split/skinless black lentils. Once the mustard seeds begin to pop and the lentils turn golden in color, add the curry leaves, cashews and Serrano pepper. Stir for 30 seconds.
- Add the coconut and stir for another 30 seconds, then add the rice, water and salt. Mix well.
- Secure the lid, close the pressure valve and cook for 6 minutes at high pressure.
- Naturally release pressure for 10 minutes.
- Open the valve to release any remaining pressure.
- Fluff the rice with a fork and serve.
Notes
- Find frozen unsweetened grated coconut at your local Indian grocery store.
Nutrition
Calories: 184kcalCarbohydrates: 36.3gProtein: 3gFat: 3.2gSaturated Fat: 2.1gSodium: 149mgFiber: 1gIron: 0.3mg
Tried this recipe?Let us know how it was!