Rating: 3.5 stars
2 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

Easy and delicious. Tastes just like the restaurant.

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Recipe Summary

cook:
15 mins
additional:
1 hr 10 mins
total:
1 hr 30 mins
prep:
5 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Rinse rice under cold tap water until water runs clear. Soak rice in a bowl of water for 1 hour.

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  • Combine coconut milk, chicken stock, sugar, and salt in a multi-functional pressure cooker (such as Instant Pot®).

  • 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.

Nutrition Facts

289 calories; protein 4.3g; carbohydrates 44.2g; fat 10.8g; cholesterol 0.1mg; sodium 312.6mg. Full Nutrition
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