Sweet Coconut Rice – Instant Pot

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“Absolutely eat dessert first. The thing that you want to do the most, do that.” –     Joss Whedon Sweet Coconut Rice – An Ambrosial dessert made with basmati rice, grated coconut and a hint of aromatic cloves, cardamom, and saffron! Sweet Coconut Rice, also known as “Narali Bhath” is a traditional Maharashtrian recipe cooked especially on “Narali Poornima” which a full moon day during the auspicious month of Shravan. This make-ahead recipe is a crowd pleaser and we make it frequently for gatherings and parties. I have been trying to make this recipe in the Instant Pot for the last couple of months. Finally, after few failed attempts I was able to perfect the recipe in the Instant Pot with the help and expert advice from my Mom. I am SO excited to share this Instant Pot version of EASY sweet coconut rice recipe in addition to my stove top recipe! https://youtu.be/daa8XoNQQuM

5 from 1 vote
Sweet Coconut Rice - Instant Pot
Prep Time
20 mins
Cook Time
25 mins
Total Time
45 mins
Sweet coconut rice cooked with aromatic cardamom, cloves, raisins and then garnished with saffron and lightly fried cashews
Course: Dessert
Cuisine: Indian
Servings: 6
Author: Archana Mundhe
  • 1 cup basmati rice
  • 1 teaspoon saffron
  • 1 tablespoon warm milk
  • 2 tablespoon ghee or coconut oil divided
  • 15-20 whole cashews
  • 2 whole green cardamom pods
  • 6 cloves
  • 1/2 teaspoon salt
  • 1 cup fresh coconut grated (frozen works well)
  • 3/4 cup sugar
  • 2 tablespoon raisins
  • 1 teaspoon cardamom powder
  1. Wash, rinse and soak rice in water for 20 minutes. Drain the rice and keep aside.
  2. Soak saffron in milk and set aside for garnishing
  3. Turn Instant Pot to Saute(more) mode. Add 1 tablespoon of ghee and cashews. Cook the cashews for a minute or until they turn golden brown, stirring constantly. Take the cashews out and keep aside for garnishing in the end.
  4. Add remaining ghee to the pot. Add cardamom pods and cloves. Cook for 10-15 seconds as the release the aromas. Add drained rice and toast gently for a minute stirring constantly.
  5. Add 1-1/2 cups of water and salt. Mix well. Make sure all the rice is submerged under water. Close Instant Pot with the pressure valve to sealing. Cook on Manual(Hi) for 6 minutes followed by 5-minute Natural Pressure Release.
  6. Open Instant pot. Add coconut, sugar, raisins and cardamom powder. Mix well.
  7. Set Instant Pot to Saute(less) mode. Cook with a glass lid on for 5 mins.
  8. Garnish with fried cashews and saffron.
  9. Enjoy!



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