Here’s a smooth coconut-flavored rice recipe infused with Indian spices and garnished with pomegranate. I agree to be sent email.
A perfect pairing option for any gravy or curry in place of plain rice. If you are looking for more variety in your dish, look no further! It’s a refreshing turn from mundane dishes. I adapted the traditional method of Indian-style coconut rice over a stovetop to include more flavors and also to prepare it with the Instant Pot or any electric pressure cooker. My preferred method is with the Instant Pot as it simplifies the cooking process in a big way. Based on my experience, this could very well be your kid’s new favorite recipe for lunch boxes. I hear no complaints or see any leftovers. It’s always good to have a pocket recipe like this handy to help out on days where you need a quick turnaround! This recipe was inspired by my garlic rice recipe that I had shared in the past and I find that it pairs well with side dishes like soya chunk kurma and instant pot sambar recipes. Try this simple recipe as a main dish today!
Ingredients
Sona masoori rice: I used short-grain white rice for this recipe. Jasmine or basmati rice (or any long grain rice) are also good options, but be sure to adjust the water ratio and cooking time to match with the rice type. Jasmine rice can get too mushy if the water is excessive.Coconut milk: Use organic canned coconut milk for a creamy texture. The authentic Indian recipe uses grated coconut. Using coconut milk is one subtle variation that makes the dish more flavorful and creamy.Spices: Standard spices used in tadka flavoring is all you need…mustard seeds, urad dal, and cumin seeds.
Check out the recipe card for ingredient quantities.
Cooking instructions
Wash and rinse the rice well with cold water and place it aside. Press saute button and add a few teaspoons of olive oil. As the oil heats up, add mustard seeds, urad dal, and cumin seeds. Saute for 20 seconds or until the spices turn golden. Add curry leaves, chopped green chilies, and grated ginger. Saute for another 20 seconds. Add the rinsed and drained rice and salt to taste. Mix well. Add canned coconut milk and water to match the quantity you need to cook rice. Give it a nice stir and press cancel. Place the lid and close the pressure valve. Adjust the “pressure cook” high pressure for 6 minutes. Make sure the valve is in a sealing position. As the timer expires, use the natural pressure release option. Open the lid once the valve pin is dropped. Add 2 teaspoons of lime juice and garnish with cilantro and pomegranate seeds. Fluff the rice with a fork and enjoy the delicious coconut rice.
Variations
Use jasmine rice instead of Sona masoori rice if that is not available. Be sure to modify water quantity and cook time, especially if you plan to use brown rice.You could skip the addition of pomegranate seeds. Instead of that add your favorite veggies like peas and carrots.
Storage
Store the leftover coconut rice in an airtight container in the refrigerator for up to a week. You can always add pomegranate seeds while you are serving to keep some of the flavors fresh. Leftover rice tends to soak up all the moisture sometimes. If this renders the dish too dry, add more coconut milk.
Expert tips
For best results, wash and rinse the rice 3 or more times in cold water, to remove starch that is stuck on the surface.
Instead of using a 6-min timer, you could also use the ‘rice function’ in Instant Pot. This will increase the cooking time but cooks at a lower pressure.
Be sure not to add lemon juice and pomegranate seeds while cooking. Add these only at the end.To keep the calorie count low, you could choose to use light coconut milk or unsweetened coconut milk instead of full-fat coconut milk.Be sure not to substitute coconut milk with coconut flakes as it can render the dish too dry.Use coconut water instead of water for additional flavor.As a general note, be sure to wash the instant pot seal ring before preparing this coconut rice to avoid older flavors mixing into this dish.
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📖 Recipe
