An adaptation of Tejal Rao’s recipe in The New York Times. It took several tries to get an Instant Pot recipe to work. The trick turned out to be using light coconut milk instead of full-fat coconut milk, which clogs the Instant Pot’s steamer vent.
Washing the rice is also important here. You can omit the sugar.
2 cups long-grain white rice, such as Mahatma jasmine rice
1 2/3 cup (13.5-oz can) light coconut milk (see above note)
2 scant tablespoons sugar
1 teaspoon kosher salt
7/8 cup water
Rinse the rice using a strainer until the water that drains away runs almost completely clear.
For cooking rice, polenta, or anything sticky, I recommend the nonstick inner pot manufactured by Instant Pot. It can be used under pressure just like the original metal pot.
- Combine all ingredients in the Instant Pot and stir well.
- Plug in the Instant Pot and lock the lid.
- Make sure the vent lever is set to Sealing.
- Set the Instant Pot on Pressure Cook.
- Set to High Pressure.
- Set the Instant Pot cook time for 4 minutes.
- Turn off Keep Warm (to avoid baking the bottom of the rice) if your Instant Pot has a separate Keep Warm button.
- When the Instant Pot beeps many times (mine beeps 8 times) to signal that the rice has cooked, set your timer for 10 minutes.
When the 10 minutes is up, manually release pressure.
- Open the Instant Pot and fluff rice with fork or spoon before serving.