This yummy Instant Pot gluten-free vegan coconut rice is super easy to pair with vegetables and curries, as well as being delicious topped with some cinnamon and mango for dessert. The base rice recipe has a pretty light coconut flavor, so if you want to amp it up, add in some shredded coconut at the end. Top with slivered almonds for a nice crunch, or finish it off with a squeeze of lime juice!
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1 tbs coconut oil, melted
1 cup unsweetened coconut milk
1 cup water
2 cups uncooked jasmine rice, rinsed
½ tsp Himalayan salt
½ cup shredded unsweetened coconut, optional
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*Receipts will come from ISIPP.
Rinse the jasmine rice until the water is clear. Add rice, coconut oil, coconut milk, water, and salt to the Instant Pot. There is no need to stir.
Close and lock the lid, set Instant Pot on the Rice setting.
After the Instant Pot beeps, allow to naturally release pressure and serve warm.
Add in additional coconut, if desired. Serve topped with vegetables or as a great stand-alone side dish. Note that this isn’t a very sweet version of coconut rice, so if you intend to use it for dessert, add in some maple syrup to taste prior to serving.
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