This Instant Pot coconut rice is fluffy, fragrant, and foolproof. It turns out tender and rich every time, with almost no stirring or watching.

It’s the side dish you’ll make on repeat because it pairs with so many mains and needs very little hands-on work.

Why This Coconut Rice Works

The rice soaks up the full-fat coconut milk as it cooks, turning plump and creamy without getting heavy. A rinse and a short pressure cook are all it takes to get a pot of rice that smells like a warm kitchen and holds its shape when you fluff it.

I make this version whenever I want a side that feels a little more special than plain steamed rice. It never glues together or scorches, which is what I used to struggle with on the stovetop.

Ingredients

1.5 cups jasmine rice: rinsed well until the water runs mostly clear
1 (13.5-oz) can full-fat coconut milk: do not shake the can, and scoop the cream and liquid together
1/2 cup water
1/2 teaspoon fine sea salt
1 teaspoon sugar (optional): just enough to round out the salt without making it sweet

Variations / Substitutions

Light coconut milk: cuts the richness and the rice will be less creamy, but still works
Basmati rice: use the same amount and cook time, though the grains will be a bit drier and more separate
Pandan leaf or lime zest: drop a rinsed pandan leaf into the pot before cooking, or stir in lime zest after fluffing, for a floral lift
Brown rice: not a direct swap; increase pressure cook time to 22 minutes with the same liquid ratio and natural release

Stovetop Coconut Curry Meatballs make an easy main to round out the meal with this coconut rice.

How To Make Instant Pot Coconut Rice

Step 1: Rinse the Rice

Place the 1.5 cups jasmine rice in a fine-mesh strainer and rinse under cold water for about 30 seconds, swishing the grains with your hand. The water will turn cloudy at first and then run almost clear.

Drain well so you are not adding extra water into the pot.

Step 2: Pressure Cook Everything Together

Set your Instant Pot to Saute mode (no need to preheat) only if you want a nuttier flavor, then skip this and go straight to the next. Otherwise, just add the rinsed rice, the entire can of coconut milk, 1/2 cup water, 1/2 teaspoon salt, and the optional sugar. Stir once to combine and scrape down any rice stuck to the sides.

Close and lock the lid, turn the vent to Sealing, and cook on High Pressure for 3 minutes. Let the pressure release naturally for 10 minutes. After that, carefully turn the vent to Venting to release any remaining steam. The rice will look glossy and the liquid should be fully absorbed.

Step 3: Fluff and Serve

Open the lid away from you, then use a fork to gently fluff the rice, folding from the bottom up instead of stirring hard. The grains should separate easily and smell rich and coconut-y.

Pile the rice into a serving bowl while it is still hot and fluffy.

Tips for the Best Coconut Rice

Rinsing the rice is not optional here. It washes away surface starch so the grains stay separate, not gluey.
Full-fat coconut milk gives the creamy texture. Low-fat versions have more water and can leave you with rice that is dry or unevenly cooked.
If your Instant Pot gives a Burn notice mid-cook, the liquid likely stayed separated. Next time, add an extra 2 tablespoons of water and stir more thoroughly.
Fluff with a fork, not a spoon. A fork lifts the grains without crushing them.
For an extra layer of flavor, saute the drained rice in a teaspoon of coconut oil for 1 minute before adding the liquids. It toasts the grains and adds a subtle nuttiness.

Storing Leftover Coconut Rice

Refrigerate: cool the rice completely, then store in an airtight container for up to 4 days. It firms up as it chills but stays moist.
Reheating: sprinkle a few teaspoons of water over the rice, cover, and microwave in 30-second bursts, fluffing between. Or steam it on the stovetop with a splash of water.

What Goes Well With Coconut Rice

A simple pan of mango chicken with a sticky glaze is my first pick, the sweet-savory sauce clings to the rice. For a weeknight curry, a quick Thai green curry with vegetables and shrimp slides right in. The coconut rice also holds its own next to grilled chili-lime shrimp or a pile of roasted summer squash with crisp edges.

Frequently Asked Questions

Can I double this recipe?

Yes. Use 3 cups rinsed rice, 2 cans coconut milk, and 1 cup water. The cook time stays at 3 minutes high pressure with a 10-minute natural release.

Why did my rice turn out mushy?

Too much liquid or not enough natural release time. Measure the water carefully and make sure you let it sit for the full 10 minutes before quick releasing.

Can I make it with light coconut milk?

You can, but the rice will be noticeably less creamy. If that is what you have, use the same can amount and do not add extra water.

How do I get a crispy bottom like Cuban arroz con coco?

The Instant Pot steams, it will not give you a crust. If you want that, you would finish it in a hot skillet after pressure cooking.