Instant Pot Coconut Brown Rice

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Instant Pot Coconut Brown Rice: Delicious, healthy brown rice with coconut milk is quick enough to make on a busy weeknight thanks to pressure cooking.
My daughter is eating healthy. (Good for her!) Every weekend she preps her school lunches, making a big batch of grilled chicken breasts with southwestern spice rub, steamed broccoli, and brown rice. Now, that seems a little boring to me, and I know she loves my regular pressure cooked coconut rice, so I adapted the recipe to give her some rice variety.

A bowl of brown coconut rice, sprinkled with toasted coconut flakes and a little minced cilantro
Jump to:

And, geez – listen to me. “Adapted my recipe.” This is hardly a recipe; it’s barely a technique. Stir 2 cups rice, 2.5 cups liquid (a mix of water and coconut milk), and a little salt in an Instant Pot. Lock the lid, pressure cook for 20 minutes, and the brown rice is ready to go.
If it’s not for school lunches, I’ll fancy it up a bit with toasted coconut flakes and minced cilantro. It works with grilled chicken breasts (of course), but it’s also the ideal side dish with a pressure cooked Thai curry.

Ingredients

  • 2 cups brown Jasmine rice
  • 1½ cups water
  • 13.5-ounce can coconut milk
  • ½ teaspoon fine sea salt

How to make Instant Pot Coconut Brown Rice

Everything in the pot

Pour the rice, water, coconut milk, and salt into the Instant Pot (or other pressure cooker). Give it a quick stir, breaking up the coconut cream from the can.

Pressure cook the rice for 20 minutes with a quick pressure release

Lock the lid and cook on high pressure for 20 minutes in an electric PC (“manual” or “pressure cook” mode in an Instant Pot), or for 16 minutes in a stovetop PC. Quick release the pressure.

Serve

Stir the rice a bit to spread out the coconut cream that floated to the top of the pot. Transfer to a serving bowl, fluff with a fork, serve, and enjoy.

What kind of coconut milk?

I prefer full fat coconut milk for this recipe, but lite coconut milk will also work. Just don’t get “cream of coconut”, which is sweetened coconut milk. Cream of coconut is for Pina coladas, not for rice.

Tips and Tricks

  • Toasted shredded coconut garnish: A sprinkling of shredded coconut on top of the rice is a nice touch, if you have the time. Turn the instant pot to Sauté mode adjusted to low heat. (Medium-low heat in a stovetop cooker). Pour a thin layer of unsweetened shredded coconut (aka coconut flakes) into the pot and cook, stirring often, until lightly browned. And…please pay attention. Coconut flakes go from browned to burnt in a heartbeat.
  • Types of rice: You can use any long grain brown rice in this recipe; I like the flavor of jasmine rice, but brown basmati rice is also good, and the recipe will work with plain long grain brown rice.
  • Rinsing rice: I don’t bother rinsing my rice, but if you want your brown rice to be a little less sticky, you can rinse it. I rinse rice in a fine mesh strainer, running water through it for a few minutes. Then I let it drain and add it to the Instant Pot.

Storage

According to the USDA, Leftover brown rice will last for three days in the refrigerator, or three months in the freezer, as long as it is refrigerated (or frozen) within an hour of cooking in an airtight container. (I portion out my leftovers into 2-cup containers before I put it in the fridge or freezer.) Also, be sure to reheat the rice all the way through – to be precise, an instant read thermometer should read 165°F in the middle of the rice. (This only takes a few minutes in the microwave.)

Print

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A bowl of brown coconut rice, sprinkled with toasted coconut flakes and a little minced cilantro

Instant Pot Coconut Brown Rice Recipe

Description

Instant Pot Coconut Brown Rice. Jasmine rice, coconut milk, and pressure cooking make this healthy, slightly sweet side dish, perfect for Thai curries.

  • 2 cups brown Jasmine rice
  • 1 ½ cups water
  • 13.5-ounce can coconut milk
  • ½ teaspoon fine sea salt

Instructions

  1. Everything in the pot: Pour the rice, water, coconut milk, and salt into the Instant Pot (or other pressure cooker). Give it a quick stir, breaking up the coconut cream from the can.
  2. Pressure cook the rice for 20 minutes with a quick pressure release: Lock the lid and cook on high pressure for 20 minutes in an electric PC (“manual” or “pressure cook” mode in an Instant Pot), or for 16 minutes in a stovetop PC. Quick release the pressure.
  3. Serve: Stir the rice a bit to spread out the coconut cream that floated to the top of the pot. Transfer to a serving bowl, sprinkle with the garnishes if you’re using them, and enjoy.

Notes

Make sure to get unsweetened coconut milk. “Cream of coconut” or other sweetened coconut milks are great for piña coladas…not so much for coconut rice.

Can’t find brown Jasmine rice? Any long grain brown rice will do.

Toasting shredded coconut: Turn the instant pot to Sauté mode adjusted to low heat. (Medium-low heat in a stovetop cooker). Pour a thin layer of unsweetened shredded coconut (aka coconut flakes) into the pot and cook, stirring often, until lightly browned. And…please pay attention. Coconut flakes go from browned to burnt in a heartbeat.

Keywords: Instant Pot Coconut Brown Rice; Pressure Cooker Coconut Brown Rice

What do you think?

Questions? Other ideas? Leave them in the comments section below.

Pressure Cooker Brown Jasmine Rice
Pressure Cooker Mexican Brown Rice
Pressure Cooker Brown and Wild Rice Pilaf
Instant Pot White Rice
My other Instant Pot Pressure Cooker Recipes

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