Sticky-sweet steam curling up from the pot, coconut warmed and soft like beach airthis Coconut Rice Instant Pot or Stove Top makes my whole kitchen smell like a tropical hug. Folks online are loving it for the flavor punch and near-zero stress. Makes sense.
We’re talking fragrant jasmine rice, creamy coconut milk, and just a hint of sugar. That’s it. Simple as pantry magic. Feels like something Grandma might’ve made… if Grandma had an Instant Pot and was into Thai white rice. Full details in the blog!
I’ve made this recipe too many times to count. One pot, no drama, always wiped clean. My mom would turn it into sweet white rice recipes with mango on the side. I tested it. You’ll love the secret!
This Coconut Rice Instant Pot or Stove Top recipe offers a simple way to enjoy fluffy coconut rice using Hawaiian White Rice or Thai White Rice. It’s perfect as a side dish in Indian, Jamaican, or Thai meals, delivering subtle coconut flavor with ease.
Ingredients
Scale
2 cups jasmine rice
13.5 ounce can full-fat coconut milk
1 ½ cups water or coconut water
½ teaspoon salt
Instructions
Rinse the jasmine rice under cold water until it runs completely clear.
Pour the coconut milk and water into a medium saucepan and heat over high heat.
When the liquid begins boiling, add the salt and the drained rice, then lower the heat and cover.
Let the rice cook gently for 15 to 20 minutes until all liquid is absorbed.
Turn off the heat and keep the pot covered for 15 minutes.
Fluff the rice with a fork before serving or storing.
Notes
How to make it in an Instant Pot: Rinse the jasmine rice thoroughly
Combine all ingredients in the Instant Pot and ensure the steam valve is set to sealing
Set the pressure cooking to high for 3 minutes
Let pressure release naturally for 10 minutes, then carefully release any remaining pressure
Fluff rice with a fork before serving
For stronger coconut taste, use coconut cream instead of coconut milk and coconut water instead of plain water
To sweeten, add 1-2 tablespoons of sugar before cooking
Use only long-grain white rice to avoid sticky results
Prep Time:5 minutes
Cook Time:20 minutes
Category:Side Dish
Method:Stovetop
Cuisine:Indian, Jamaican, Thai
Nutrition
Calories:351kcal
Sugar:1g
Sodium:208mg
Fat:14g
Saturated Fat:12g
Unsaturated Fat:1g + 1g
Carbohydrates:51g
Fiber:1g
Protein:6g
Why This Recipe is a Family Favorite
Coconut rice is one of those dishes that feels both fancy and super practicalit’s like a little tropical getaway in your kitchen. The creamy coconut milk pairs beautifully with Thai, Indian, or Caribbean dishes, and it’s hearty enough to be the star of the table on a cozy weeknight. Even picky eaters love its mellow sweetness! Plus, this recipe doesn’t require special trips to the store. Jasmine rice, a can of coconut milk, and some water or coconut water are probably already in your pantry.
What makes this recipe extra special is how adaptable it is. Use the Instant Pot for speed when you’re short on time or the stovetop when you want to keep it old-school. Either way, you’ll end up with fluffy, fragrant rice that steals the show. It’s one of those sweet white rice recipes you’ll find yourself coming back to, especially when paired with sticky mango slices or a savory curry.
Ingredients You’ll Need
This recipe keeps it simple, relying on a few key ingredients to deliver big flavor. Here’s what you’ll need:
Jasmine rice: Long-grain jasmine rice is your best friend here for perfectly fluffy results. Its natural fragrance plays so well with the richness of the coconut milk.
Coconut milk: Full-fat coconut milk is essential for that creamy texture and subtle coconut flavor. No light versions herego full-fat for the best taste.
Water or coconut water: You can use plain water, but if you want to intensify the tropical vibes, swap it for coconut water instead.
Salt: Just a pinch to bring out all the flavors.
Pro Tip: Rinse the rice thoroughly until the water runs clear. This removes excess starch, ensuring your rice doesn’t end up sticky or mushy.
Simple Steps to Make It
Whether you’re in a rush or feel like taking your time, I’ve got you covered with both stovetop and Instant Pot methods. Let’s break it down step by step:
Stovetop Method:
Rinse the jasmine rice thoroughly using a fine mesh strainer until the water runs clear.
In a medium saucepan, combine the coconut milk, water (or coconut water), and salt. Bring it to a boil over high heat.
Stir in the rinsed rice, reduce the heat to low, and cover the pot with a tight-fitting lid.
Let it simmer for 15–20 minutes, or until the liquid is fully absorbed. No peekingkeep that lid on for fluffy results!
Once done, remove from heat and let it rest, covered, for 15 minutes. Then fluff it gently with a fork to serve.
Instant Pot Method:
Rinse the rice just as you would for the stovetop method.
Add all the ingredients to your Instant Pot, ensuring the steam release valve is set to “sealing.”
Set the pressure to high for 3 minutes. Once finished, let the pressure release naturally for 10 minutes before venting the remaining pressure.
Fluff with a fork, and you’re ready to dig in!
Cooking Method
Total Time
Hands-On Time
Stovetop
25–30 minutes
5 minutes
Instant Pot
20–25 minutes
3 minutes
Easy Customizations
Want to make this dish your own? Here are a few ideas to switch things up:
Sweeter coconut rice: Add 1–2 tablespoons of granulated sugar to the liquid before cooking for a sweeter taste. This is a game-changer when serving with fresh mango slices or sticky desserts.
Extra coconut flavor: Swap regular water for coconut water to dial up the tropical essence in every bite.
Earthier twist: Toss in a slice of fresh ginger or a pandan leaf while cooking. Remove it before fluffing the rice.
Note: Stick with jasmine rice for the best texture. Short- or medium-grain rice can make the dish overly sticky.
Storage & Reheating Tips
If you’ve got leftovers, here’s how to store and reheat your coconut rice without losing its dreamy texture:
Store: Once cooled, transfer the rice to an airtight container. It’ll keep well in the fridge for up to 7 days.
Reheat: Add a splash of water or coconut milk to the rice, then microwave it in 30-second intervals until warm. This keeps it soft and fluffy.
Coconut rice also freezes beautifully! Place cooled rice in single-portion freezer bags, press out the air, and freeze for up to 3 months. Thaw overnight in the fridge and reheat just like you would fresh leftovers.
Expert Says
Cooking coconut rice in an Instant Pot or stovetop locks in the coconut’s natural oils, enhancing flavor and moisture. The pressure from the Instant Pot shortens cooking time while maintaining a tender texture, making it a convenient method without sacrificing the rich, creamy profile characteristic of coconut rice.
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Mastering Coconut Rice in the Instant Pot and on the Stove Top
Getting this coconut rice recipe right took me a handful of experimentslike that time the stovetop version turned soggy while I got distracted by dinner prep. After tweaking water ratios and timing, I finally nailed a version that works perfectly whether you use the Instant Pot or the stovetop. Today’s recipe is the result of all those little kitchen lessons.
FAQs ( Coconut Rice Instant Pot or Stove Top )
How do I prevent coconut rice from burning?
To avoid burning, use a nonstick pot or add a small amount of water before cooking. Stir the rice once after adding coconut milk and keep heat low on the stove. In an Instant Pot, make sure to follow pressure settings exactly and allow natural pressure release to prevent sticking.
Can I use canned coconut milk for this recipe?
Yes, canned coconut milk works best for a rich flavor and creamy texture. Shake the can well or stir it to mix the cream and water before measuring. Avoid light coconut milk as it can make the rice less creamy and dense.
What rice is best for cooking with coconut milk?
Long-grain white rice or Thai white rice are excellent choices as they stay fluffy and absorb coconut flavors well. Avoid short-grain or sticky rice to keep the dish light. Rinsing the rice before cooking helps prevent clumping.
How do I store leftover coconut rice?
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently with a splash of water or broth to restore moisture. Coconut rice freezes well; thaw in the fridge before warming for best results.
Can I make this dish vegetarian or vegan?
This recipe is naturally vegetarian and vegan when using plant-based coconut milk. Just avoid adding any animal-based broths or seasonings. It’s a delicious and creamy side dish suitable for all diets.
Conclusion
Whether you’re cooking on the stove or using your trusty Instant Pot, this Coconut Rice recipe delivers fluffy, fragrant grains every time with minimal fuss. In about 20 minutes, you’ll have a dish that fills your kitchen with that cozy, tropical aromathink warm coconut and just a hint of sweetness. You’ll love how it turns out: light, creamy, and the perfect side for any dinner that needs a little sunshine.
Here’s a little kitchen wisdom from my experience: try swapping plain water for coconut water whenever you want a brighter, more tropical bite. If you’re in the mood for a sweeter twist, a sprinkle of sugar works wondersespecially alongside fresh mango or spicy dishes. Leftovers? Just cover, refrigerate, and reheat with a splash of coconut milk to keep it soft, fluffy, and delicious.
Did this recipe remind you of any family favorites or spark a tropical craving? I’d love to see your photos or hear your storiesdrop a comment or share this with someone who’d adore these Recipes For White Rice. Cooking together (even virtually) is one of the sweetest things, don’t you think?
Sharing a handpicked collection of easy, healthy recipes made in our family kitchen. Rachel brings comforting classics, while Emily adds fresh, modern ideas together creating meals that are simple, flavorful, and family-friendly.
