Imagine transforming ordinary rice into a tropical paradise of flavor that transports you straight to the vibrant streets of Thailand - all with the magic of a pressure cooker! This Triple Coconut Rice is not just a side dish; it's a culinary journey that promises to elevate your meal from mundane to extraordinary. With its luxurious coconut-infused texture and subtle sweetness, this recipe will become your new go-to comfort food that's both incredibly easy to make and impressively delicious.
Prep Time: 5 mins
Cook Time: 15 mins
Total Time: 20 mins
Cuisine: Thai
Serves: 4 servings
Ingredients
- 1 cup jasmine rice
- 1 cup coconut milk
- 1 cup water
- 1/2 teaspoon salt
- 1/4 cup shredded coconut
- 1 tablespoon sugar
Instructions
- Rinse the jasmine rice thoroughly under cold water until the water runs clear, which helps remove excess starch and prevents clumping.
- In your pressure cooker pot, combine the rinsed jasmine rice, coconut milk, water, salt, and sugar. Stir gently to ensure all ingredients are well mixed and the rice is evenly distributed.
- Close the pressure cooker lid securely and set the valve to the sealing position. Select the rice or manual setting and set the cooking time to 12 minutes at high pressure.
- Once the cooking cycle completes, allow the pressure to naturally release for 5 minutes, then carefully perform a quick release to remove any remaining pressure.
- Open the lid and fluff the rice gently with a fork to separate the grains and release steam.
- Sprinkle the shredded coconut over the top of the rice, gently folding it into the warm rice to distribute evenly.
- Let the rice rest for 3-5 minutes to absorb any remaining moisture and allow the flavors to meld together.
- Serve hot as a side dish, garnishing with additional toasted coconut or fresh herbs if desired.
Tips
- • Always rinse your jasmine rice thoroughly to remove excess starch, which ensures fluffy, separated grains. • Use full-fat coconut milk for the richest, most creamy texture and authentic flavor. • For extra depth, consider toasting the shredded coconut before garnishing to enhance its nutty flavor. • Let the rice rest after cooking to allow moisture to distribute evenly and flavors to develop. • If you prefer a more intense coconut flavor, you can replace some of the water with additional coconut milk. • Experiment with adding a small amount of fresh ginger or lemongrass during cooking for an extra Thai-inspired twist. • Use a fork to fluff the rice, not a spoon, to keep the grains light and separate.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 35g
Protein: 3g
Fat: 12g
Saturated Fat: 10g
Cholesterol: 0mg
