This Easy Instant pot coconut rice recipe give you is fragrant, aromatic and fluffy coconut rice that taste delicious!
You can make it in instant pot, electric pressure cooker regular traditional pressure cooker. All it takes is 20 minutes from start to finish.
Cooked with fresh tender coconut and lots of aromatic, this Indian coconut rice the perfect side dish for any Indian curry. It is vegan, vegetarian and gluten-free.
All It takes is 20 minutes in the Instant Pot to make this perfectly cooked Coconut rice. Cooked with fresh tender coconut and lots of aromatic, this is the perfect side dish for any Indian curry.
The recipe which I am sharing today is Indian style coconut rice. South Indian coconut rice to be precise.
And the end result of this rice recipe is amazingly delicious, fragrant, fluffy rice with coconut that tastes the BEST.
This is also known as Thengai Sadam. If you have tried the popular coconut milk rice recipe this is somewhat similar in taste.
Ingredients for Coconut Rice
Main Ingredients for making coconut rice are fresh coconut and Rice.
You can use Frozen grated coconut if you do not have fresh one. But Dried coconut will not work in this recipe. Basmati rice works best for making this however you can use simple white rice if you do not have basmati rice.
Cashews : You can use cashew or peanuts but I feel cashews with coconut taste best.
Spices and Seasonings: Asafoetida (hing), Urd Dal, Chana dal, curry leaves, fresh green chillies, whole dried red chillies, salt to taste.
How to Cook Coconut Rice (Video Recipe)
Instant Pot Coconut Rice Recipe
Making Rice in Instant pot is quite similar to cooking in regular pressure cooker. If you wish you can make coconut rice in pressure cooker with the similar process only rice cooking time will change.
Below are few steps to make Easy Instant pot coconut rice recipe.
Start the instant pot in saute mode.
Add coconut oil and add asafoetida/hing, and also add dried red chilli, mustard seeds, urad dal, chana dal, curry leaves and cashew sauté for one or two minutes. [photo 1,2,3]
Now add in the grated coconut and saute for 1-2 minutes till the raw smell goes away. [photo 3,4]
After roasting the coconut, switch off the instant pot. Take out everything out of the pan put it in a bowl. Keep it aside. [photo5]
Now, again switch on the instant pan in saute mode set the timer for 3-4 minutes. Add washed and soaked rice and stir to lightly toast them. [photo 1,2]
Add in the 2 cups of water and cover it with lid of instant pot. Now again switch on the instant pot in pressure cook mode and flip the pressure valve in the sealing position. Set the timer on 5 minutes and low pressure. [photo 3,4]
After that immediately release the pressure with the help of long handled spoon by bringing the pressure valve to ventilating position. [photo 1]
Open the lid of the instant pot and fluff the rice gently with a flat spoon. [photo 2,3]
Now add the cooked coconut masala in the rice and mix in gently. Serve the coconut rice hot. [photo 4,5,6]
How to Make Coconut Rice in Instant Pot Video
How to Serve Coconut Rice
I often serve it with South Indian Sambhar or Rasam. It tastes good even on it's own.
And if you love eggs you can serve it either with Kolhapuri Masala egg curry or Sri Lankan Egg Curry South Indian style Egg Curry
Recipe Notes and Tips
I made the coconut rice using long grain basmati rice, but you can use any rice that you love, short grain, medium grain whichever rice variety you fancy.
For more intense coconut flavor replace half the water with coconut milk and you will get very fragrant coconut milk rice.
You can make the similar recipe is regular Pressure cooker. Just adjust the timings as per that.
For enhanced coconut flavour serve it with Vegetable Kurma.
More Coconut Recipes
If you love coconut and want to try our other delicious coconut recipes you may like to try these recipes.
More Instant Pot Recipes
You can also checkout these 5 things before you buy Instant Pot?
Instant Pot Coconut Rice
- 2 tablespoon Coconut oil
- 1 pinch asafoetida
- ½ teaspoon urad dal
- 1 teaspoon chana dal
- 4 curry leaves
- 1 few mustard seeds
- 2 Green chillis chopped
- 2 Dried Red chilli
- 2 tablespoon cashew
- 1 cup Coconut grated
- 200 grams rice
- ½ teaspoon salt
- In a large pan heat coconut oil and add asafoetida/hing , now add dried red chilli, mustard seeds, urad dal, chana dal, curry leaves and cashew sauté for one or two minutes.
- Now add in grated coconut and saute for 1-2 minutes till raw smell goes away.
- After roasting the coconut take out everything out of the pan put it in a bowl. Keep it aside. In the same pan add washed and soaked rice and stir to lightly toast them.
- Add in 2 cups of water and cover. Allow the water to boil and then reduce the heat to slow.
- Cook it covered for 10minutes. After that allow it to stand for 3-4 minutes and fluff with a flat spoon.
- Now add the cooked coconut masala in the rice and mix in gently. Serve it with plain curd, raita or a curry.
Begharey baigan was a hit with my family
I have kept the recipe in my folder for ever.
Thanks for the balanced spices and ground
Glad that you liked that 🙂