Instant Pot Coconut Brown Rice
Coconut milk makes this brown rice rich and flavorful, and the pressure cooker makes it a snap to cook. All you have to do is combine the ingredients and do a little chopping—the Instant Pot does the rest.
Coconut brown rice is a deliciously fragrant and satisfying side dish that pairs well with many Southeast Asian and tropical-inspired meals. The Instant Pot makes it especially easy—combine the ingredients and let the pressure cooker do the work. This version uses brown basmati rice for added texture and nutrition, while coconut milk adds richness and a subtle sweetness. A final touch of green onions and cilantro brings freshness and color to every bite.
I used brown basmati rice (Amazon link) in the recipe, which cooks in the 6-quart Instant Pot in about 22 minutes. White basmati cooks quickly, so if you replace the brown rice with white, reduce the cooking time to 4 minutes. The pressure release time will be the same.
You might also like this Instant Pot Parsi rice or broccoli cheese rice. This skillet Mexican rice is another excellent option.
Recipe Variations
- Replace the cilantro with two more chopped green onions or chopped parsley.
- Replace the cilantro with Thai basil or mint for a fresh twist.
- Use jasmine rice instead of brown basmati for a more floral aroma.
- Add 1/2 teaspoon of ground turmeric for a golden hue and subtle earthy flavor.
- Top with toasted cashews or peanuts just before serving for crunch.
- Use vegetable broth instead of water to deepen the flavor profile.
- Sauté about 1/2 cup of minced onion in a few teaspoons of oil before adding the water, coconut milk, and rice.
- For a more pronounced coconut flavor, add a few tablespoons of coconut milk powder.
Serving Suggestions
- Serve with Thai-style curry, sweet and sour shrimp, or peanut chicken.
- Top with stir-fried vegetables or tofu for a vegetarian main.
- Use as a base for grilled or broiled fish with lime.
- Pair with Indonesian-style satay or beef and broccoli.
- Add to a bowl with sautéed greens and a fried egg for a fusion rice bowl.
How to Store and Reheat
Refrigerate: Transfer leftover coconut rice to a shallow, airtight container within 2 hours of cooking. Store in the refrigerator for up to 4 days.
Freeze: For longer storage, place the cooled rice in a freezer-safe container or resealable bag. Label with the date and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
Reheat: To reheat on the stovetop, add a splash of water or coconut milk to the rice in a saucepan. Cover and warm over low heat, stirring occasionally, until heated through.
Microwave: Transfer the rice to a microwave-safe dish and sprinkle with a bit of water or coconut milk. Cover with a damp paper towel and heat in 1-minute intervals, stirring in between, until hot.
Instant Pot Coconut Brown Rice
Ingredients
- 1 1/2 cups brown basmati rice, rinsed
- 1 1/2 cups water
- 1 cup coconut milk
- 3/4 teaspoon kosher salt
- 1/4 cup chopped cilantro
- 2 green onions, finely chopped
Instructions
- Add Ingredients: Add the rice to the Instant Pot and then add the water. Shake the coconut milk and measure 1 cup; add it to the Instant Pot along with the salt and stir to blend.
- Pressure Cook: Secure the lid in place and ensure the vent is in the sealing position. Some pots are automatic. Select the pressure cook (or manual) setting, high pressure, and set the cooking time to 22 minutes. It will take approximately 10 minutes to reach high pressure. When the time is up, let the pressure come down naturally for 10 minutes. Carefully release the remaining pressure.
- Finish the Dish: Fluff the rice and stir in the cilantro and green onions.
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- Serve: Transfer the rice to a serving bowl and garnish with extra chopped green onions or cilantro.
