Coconut Brown Rice Instant Pot Recipe makes the best fluffy coconut milk brown rice in a jiffy. This subtly flavored brown rice is a delicious whole food plant based side dish that's vegan, dairy free & wholesome. You can make it with only two ingredients!
Coconut Brown Rice
This coconut brown basmati rice is subtly sweet & aromatic! You'll love this easy wholesome vegan side dish that you can pair with innumerable veggie dishes or plant based proteins like this instant pot Thai red curry tofu.
If you are looking to add some flavor to your regular brown rice than do try this instant pot coconut brown rice recipe. To add a layer of texture and great flavor top the rice with toasted coconut slices or shredded coconut while serving.
You can make this coconut rice instant pot recipe with either brown Jasmine or brown basmati rice. You can swap out the full fat coconut milk with low fat coconut milk. We love the full fat coconut milk in this recipe because it adds a subtle creamy texture to the brown rice.
Ingredients & Substitutions
Find the Ingredients with actual measurements at the bottom of the post. The list below is just a reference.
- Brown Rice: We used brown basmati rice. You can also use brown Jasmine rice.
- Coconut milk: We used full fat coconut milk. However, you can swap it with low fat coconut milk.
- Water.
Tips for success
- Rinse rice: For fluffy instant pot coconut rice rinse the rice very well under running tap water until the water runs clear. This will remove the surface starch and make the coconut brown basmati rice fluffy.
- Rich flavor: Use full fat coconut milk to add a subtle creamy texture and rich flavor to this dish.
- Less calorie: Cut back on calories by swapping the full fat coconut milk with low fat coconut milk. This version would be less creamy and aromatic.
- Added texture: Garnish the coconut brown rice with toasted coconut slices or shredded coconut for added texture and a flavor boost.
- Fluff the rice: Once done cooking fluff the easy coconut brown rice with the help of a fork. This will ensure an even distribution of the coconut milk fat and also make the cooked rice fluffy and not gummy.
- Coconut milk: Often times the coconut fat settles at the bottom of the can and the water separates. Pour the coconut milk from the can along with the coconut milk fat in a microwave safe bowl. Warm it up for about 1 min on high. This will blend in the coconut milk fat and you will have a lump free coconut milk almost instantly.
How to make coconut brown rice in instant pot?
Find the detailed step by step recipe along with measurements + Video at the bottom of the post.
- Rinse rice: Rinse the brown basmati rice very well under running tap water until the water runs clear. This will ensure a fluffy rice.
- Pressure cook: Add the rinse rice, coconut milk and regular water into the steel insert of the instant pot. Secure the lid, seal the valve & pressure cook on HIGH for just 20 mins followed by 10 mins natural pressure release.
- Fluff rice: Open the lid and than fluff the cooked coconut brown rice with the help of a fork. Serve immediately.
Serving Ideas
This coconut rice instant pot recipe tastes best with Instant pot Thai red curry tofu. You can include a a side of a veggie to make it a wholesome meal. Here are our favorite air fryer roasted veggie side dishes:
- Instant pot Thai red curry tofu.
- Air fryer carrots and potatoes.
- Broccoli and cauliflower air fryer.
- Air fryer mushrooms and onion.
- Air fryer baby gold potatoes.
- Hasselback sweet potatoes air fryer.
- Air fryer roasted radishes.
- Air fryer smashed Brussel sprouts.
- Air fryer roasted beets.
- Butternut squash fries air fryer.
Leftovers & storage
Fridge: You can store this coconut brown basmati rice for up to 5 days in the fridge in air tight containers.
Freezer: Freeze the leftovers in individual portion size freezer safe bags or containers for upto 3 months. Thaw overnight in the fridge and follow the reheating directions shared below.
Reheating Directions
Reheat the instant pot coconut rice in microwave oven until warm or hot. You can sprinkle a few drops of water on top of the rice just before reheating. This will prevent the brown rice from getting dry.
FAQs
Use warm or hot water to cook the brown rice in the instant pot. Also, allow 10 mins. natural pressure release once the cooking cycle is over and than fluff the cooked brown rice with the help of a fork for fluffy brown rice.
When the brown rice is cooked less it becomes chewy. Cook the brown rice for 20 mins in the instant pot followed by 10 mins natural pressure release. This will ensure in well cooked fluffy brown rice that's nit chewy at all!
The ratio of water to brown rice is 1.25 cups water for every 1 cup brown rinsed brown rice.
No you do not soak brown rice before cooking. Just rinse the brown rice very well under running tap water until clear water runs through.
No, coconut rice does not taste like coconut. It has a subtle coconut flavor and aroma with a hint of sweetness from the coconut milk.
Coconut rice goes best with stewed beans, air fried veggies, plant based proteins like grilled or curried tofu, sauteed tempeh and seasoned beans and veggies stir fry.
MORE EASY RECIPES YOU MIGHT LIKE
- Air fryer mushrooms and onions.
- Air fryer smashed brussel sprouts.
- Air fryer carrots and potatoes.
- Hasselback sweet potatoes air fryer
- Air fryer roasted radishes.
- Air fryer baby gold potatoes.
- Butternut squash fries air fryer.
- Broccoli and cauliflower air fryer.
- Air fryer roasted beets.
- Instant pot Moroccan couscous.
- Instant pot buckwheat porridge.
- Instant pot Thai red curry tofu.
- Best instant pot vegetable stock.
- Easy cowboy caviar with avocado.
- Instant pot lentil soup with potatoes
- Bean and potato soup instant pot.
Recommended
I LOVE HEARING FROM YOU! If you try this Coconut brown rice instant pot, please let me know! Leave a comment and rate it below. I would love to hear how it turned out for you, or any changes you make.
Coconut Brown Rice Instant Pot
Equipment
- 1 6 quart instant pot
Recipe Video
Ingredients
- 1 cup Basmati Rice - **brown basmati rice rinsed well.
- 200 ml coconut milk - **we used full fat coconut milk. Warm coconut milk. Read NOTES below for details.
- ½ cup water - **warm or hot.
Instructions
Rinse brown rice
- Rinse the brown basmati rice very well under running tap water until the water runs clear. Strain the rice with the help of a metal colander or a metal strainer.
Pressure cook
- Transfer the rinsed brown basmati rice into the metal insert of the instant pot. Add the warm coconut milk and the warm water into the steel insert of the instant pot. Give everything a very good stir.
- Secure the lid of the instant pot, seal the valve and pressure cook on HIGH for just 20 mins. Once, the cooking cycle is over the instant pot will begin to beep. Wait for 10 mins natural pressure release, than release the rest of the pressure manually by moving the valve from the SEALING to the VENTING position. Once, the floating metal pin on top of the lid drops open the lid carefully. You'll the coconut milk fat settling on top of the cooked rice. Don't worry, once you fluff and mix the rice well the coconut milk fat will blend in with the rice. Now, fluff the cooked brown coconut rice with the help of a fork. Serve immediately or transfer in a container for later use. Enjoy!
Notes
- Coconut milk: The coconut milk always tends to separate and the milk fat always settles at the bottom of the can leaving behind the liquid on top. For a lump free smooth coconut milk here's a handy tip: - Transfer the coconut milk from the can into a microwave safe bowl. Heat the in the microwave oven for 30 secs to 60 secs. You'll have a smooth lump free coconut milk at the end. Use this in this recipe.
- Less calorie: Use lite or fat free coconut milk instead of the full fat coconut milk. As a result you'll have a less creamy version of the instant pot coconut brown rice.
- Brown rice: You can use either brown basmati or brown Jasmine rice in this recipe.
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