Creamy, sticky Instant Pot Coconut Rice is the perfect partner alongside a stir fry or topped with sliced mango for an easy dessert.
Want to take your stir fry (or Stir-Bake) to the next level? Instant Pot Coconut Rice is the easy, decadent solution! It couldn’t be simpler to make and turns a simple meal into something special.
Instant Pot Coconut Rice
Sticky coconut rice is one of my takeout faves. I love its rich flavor and texture.
It’s versatile, too! Serve it as a side dish or as a dessert with fresh fruit on top. Or both! Coconut rice, forever!
Y’all, this recipe is so, so easy.
The only prep you’ll need to do is mincing the ginger, and I’ll save you some time there. Step away from the knife, and use your blender or food processor to mince it in seconds. Just pulse a few times, and you’re done.
After that, you literally add all of the ingredients to your Instant Pot, and let things soak for 30 minutes to an hour. If you can wait, that extra soaking time will yield stickier rice, but I get it if you need dinner on the table ASAP.
Once you finish soaking, set your pressure cooker to high pressure for five minutes, and walk away.
How to Store and Reheat It
If you do have leftovers, store them in an airtight container in the fridge. They’ll keep for two to three days.
Like with any rice dish, I recommend adding a bit of water by the teaspoon when you reheat, because rice tends to harden in the fridge. You are basically steaming it to get its chewy texture back.
You can reheat it in the microwave or on the stovetop. How much water you need will depends on how hard the rice got and how much you are reheating.
If you microwave this, start with a teaspoon, and heat for 30 seconds at a time, stirring and checking it. If it seems dry, add another teaspoon of water.
On the stove, start with the leftover rice and a tablespoon of water in a small saucepan. Stir constantly, adding more water by the teaspoon, until it’s heated through and soft again.
I am not a fan of freezing rice, but if you do want to freeze your leftovers, follow the directions here to freeze and reheat.
Easy Instant Pot Coconut Rice
- 13.5 ounce can of coconut milk – please use full fat
- 2/3 cup water
- 2 cups white rice
- 1-2 tablespoons minced fresh ginger
- 1 teaspoon soy sauce
- Combine all of the ingredients in your Instant Pot, and lock the lid. Let the rice soak for at least 30 minutes. If you can wait an hour, even better!
- Cook at high pressure for 5 minutes with a 10 minute natural release.
- Serve alongside a stir fry or top with chopped fruit (mango, anyone?) for an easy dessert.