Soggy, strangely sweet, and topped with bland tofu, my first experience with coconut rice was terrible. It was also my first experience with tofu, and that probably didn’t help. Being seven years old didn’t really lean in my favor, either: I remember picking at my bowl and barely eating, even though the rule in our family was “you eat this now or you go hungry.”
I eventually learned to like tofu, but managed to steered clear of coconut rice for twenty years.
So, I’m not really sure what possessed me one day in February when I decided to make my own coconut rice. I shocked myself when, halfway through the first bowl I thought, needs more coconut, and served myself seconds.
It turns out, I love coconut rice. That first sample was far too long ago for me to remember what was wrong with it. But, now I find myself on quite the coconut rice kick — it’s the perfect side for Thai dishes. One key ingredient is a little dash of salt that keeps it savory rather than sweet. And of course, cooking it in an Instant Pot (affiliate link), which is the only way I cook rice.
I have a ground beef recipe coming next week that uses this coconut rice, and BOY is the combo delicious!
Serves: 6 | Total Time: 20 minutes
- 2 cups jasmine rice
- 1 13.5 ounce can coconut milk
- 1 cup water
- 1-2 pinches salt
- 1/4 cup toasted coconut
- Minced cilantro or green onions for garnish
- Add rice, coconut milk, water, and salt to Instant Pot (affiliate link!) and set to Rice setting with the vent turned to the sealed position. Timer should be set for 12 minutes.
- When timer goes off, open vent to release pressure. Serve hot topped with minced cilantro/green onions and/or toasted coconut.