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Ingredients1 h 30 m servings 289 cals
Original recipe yields 8 servings
- Rinse rice under cold tap water until water runs clear. Soak rice in a bowl of water for 1 hour.
- Combine coconut milk, chicken stock, sugar, and salt in a multi-functional pressure cooker (such as Instant Pot(R)).
- Drain rice and stir into the pressure cooker. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Unlock lid and open carefully; fluff rice with a fork.
- Cook's Notes:
- Soaking the rice is optional but optimal.
- Use homemade chicken stock if possible. Substitute with coconut water for a vegan version.
Per Serving: 289 calories; 10.8 g fat; 44.2 g carbohydrates; 4.3 g protein; < 1 mg cholesterol; 313 mg sodium. Full nutrition
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