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    Home » Instant Pot Recipes

    Instant Pot Sweet Coconut Rice | Narali Bhath

    Published: Aug 7, 2019 · Modified: Dec 9, 2022 by Archana · This post may contain affiliate links · As an Amazon Associate I earn from qualifying purchases · 11 Comments

    478 shares
    Jump to Recipe

    Sweet Coconut Rice is an aromatic dessert made with basmati rice, grated coconut, and a hint of aromatic cloves, cardamom, and saffron. The lightly sweetened rice has a tropical coconut flavor and aromas of cloves sauteed in ghee.

    sweet coconut rice served in 3 white bowls

    Sweet Coconut Rice, also known as "Narali Bhath" is a traditional Maharashtrian recipe cooked especially on "Narali Poornima" which is a full moon day during the auspicious Hindu month, Shravan. This day is also known as "Raksha Bandhan", a festival to celebrate the love and the lifetime bond of sisters and brothers.

    sweet coconut rice served in 3 white bowls with rakhi thali

    This make-ahead recipe is a crowd pleaser and we make it frequently for gatherings and parties. I am so excited to share this Instant Pot recipe with the help and expert advice from my Mom. If you do not have an Instant Pot, do check out the stovetop recipe.

    ingredients to make sweet coconut rice in bowls
    Ingredients for sweet coconut rice

    I love that this recipe uses few ingredients:

    • Long grain Basmati rice
    • Homemade ghee
    • Fresh frozen coconut
    • Sugar
    • Cardamom and cloves
    • Garnish - Saffron, raisins, and cashews

    Tips

    Here are my best tips for perfect Sweet Coconut Rice:

    1. Soak rice for at least 20 minutes so the rice looks fluffy and light. If you do not have time to soak the rice, add 1.5 cups of water for 1 cup of rice and cook it on low-pressure mode for 5 minutes followed by a quick release.
    2. Once the rice is cooked, fluff it gently with a fork or silicone spatula. This will prevent the grains from breaking.
    3. For nut allergies, skip cashews.
    4. To make a vegan variation of sweet coconut rice, use neutral cooking oil or coconut oil for the ghee and soak the saffron in warm water instead of milk.
    5. Although, I like to use basmati rice for this recipe other short-grain white rice such as jasmine, ambe mor, surati kolam, etc can be substituted. Just note that the final dish may have a bit sticky texture but will still have the same delicious taste and delicate aromatic flavors.
    6. Jaggery can be substituted for sugar in this recipe, although the color of the final dish will be different.

    Process

    Step by Step Sweet Coconut Rice Recipe:

    Wash, rinse, and soak rice in water for 20 minutes. Drain the rice and keep it aside. Soak saffron in milk and set aside for garnishing.

    Turn Instant Pot to Saute mode and heat 1 tablespoon of ghee. Add cashews and cook for a minute or until they turn golden brown, stirring constantly. Take the cashews out and keep them aside for garnishing in the end. Add remaining ghee to the pot. Add cardamom pods and cloves. Cook for 10-15 seconds as the spices release the aromas. Add drained rice and toast gently for a minute stirring constantly. Add 1-½ cups of water and salt. Mix well. Make sure all the rice is submerged underwater (photos 1 - 4).

    steps one through four showing how to cook sweet coconut rice in the instant pot

    Close the Instant Pot with the pressure valve to sealing. Cook on Pressure Cook/Manual(Hi) for 6 minutes followed by 5-minute Natural Pressure Release. Open the Instant pot and add coconut, sugar, raisins, and cardamom powder and gently mix everything together. Set the Instant Pot to Saute(less) mode. Cook with a glass lid on for 5 minutes. Garnish with fried cashews and saffron (photos 5 - 6).

    steps five through six showing adding ingredients after rice is cooked in the instant pot

    ★ Have you tried this recipe? We love your feedback, Please click on the stars in the recipe card below to rate.

    Tried this recipe? We love your feedback.Please click on the stars in the recipe card below
    3 bowls of sweet coconut rice with garnish ingredients on the side
    Print Recipe Pin Recipe Save Saved!
    5 from 8 votes

    Instant Pot Sweet Coconut Rice

    Sweet coconut rice cooked with aromatic cardamom, cloves, raisins and then garnished with saffron and lightly fried cashews
    Prep Time20 mins
    Cook Time25 mins
    Total Time45 mins
    Course: Dessert
    Cuisine: Indian
    Servings: 6
    Calories: 341kcal
    Author: Archana Mundhe

    Ingredients

    • 1 cup basmati rice
    • 1 teaspoon saffron
    • 1 tablespoon warm milk
    • 2 tablespoons ghee divided
    • 20 whole cashews
    • 2 whole green cardamom pods
    • 6 cloves
    • 1½ cups water
    • ½ teaspoon kosher salt
    • 1 cup fresh coconut grated (frozen works well)
    • ¾ cup sugar
    • 2 tablespoons raisins
    • 1 teaspoon cardamom powder

    Instructions

    • Wash, rinse, and soak rice in water for 20 minutes. Drain the rice and keep it aside. Soak saffron in milk and set aside for garnishing
    • Turn Instant Pot to Saute(more) mode. Add half of the ghee and cashews. Cook the cashews for a minute or until they turn golden brown, stirring constantly. Take the cashews out and keep them aside for garnishing in the end.
    • Add remaining ghee to the pot. Add cardamom pods and cloves. Cook for 10-15 seconds as they release the aromas. Add drained rice and toast gently for a minute stirring constantly.
    • Add water and salt. Mix well. Make sure all the rice is submerged underwater. Close Instant Pot with the pressure valve to sealing. Pressure Cook for 6 minutes followed by 5-minute Natural Pressure Release.
    • Open Instant pot. Add coconut, sugar, raisins, and cardamom powder. Mix well.
    • Set Instant Pot to Saute(less) mode. Cook with a glass lid on for 5 minutes. Garnish with fried cashews and saffron. Enjoy!

    Video

    Notes

    1. Soak rice for at least 20 minutes so the rice looks fluffy and light. If you do not have time to soak the rice, add 1.5 cups of water for 1 cup of rice and cook it on low-pressure mode for 5 minutes followed by a quick release. 
    2. Once the rice is cooked, fluff it gently with a fork or silicone spatula. This will prevent the grains from breaking.  
    3. For nut allergies, skip cashews. 
    4. To make a vegan variation of sweet coconut rice, use neutral cooking oil or coconut oil for the ghee and soak the saffron in warm water instead of milk. 
    5. Although, I like to use basmati rice for this recipe other short-grain white rice such as Jasmine, Ambe Mor, Surati Kolam, etc can be substituted. Just note that the final dish may have a bit sticky texture but will still have the same delicious taste and delicate aromatic flavors. 
    6. Jaggery can be substituted for sugar in this recipe, although the color of the final dish will be different.  

    Nutrition

    Calories: 341kcal | Carbohydrates: 57g | Protein: 3g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 13mg | Sodium: 202mg | Potassium: 156mg | Fiber: 2g | Sugar: 26g | Vitamin C: 0.8mg | Calcium: 16mg | Iron: 1.1mg
    Tried this recipe?Share your photo and tag @ministry_of_curry or tag #ministryofcurry

    ♥ We LOVE to hear from you! Did you try this recipe? Please share your food photo with hashtag #ministryofcurry on Facebook or Instagram, so we can see it and our followers can enjoy it too! Thank you and Happy Cooking ♥ Subscribe to our Youtube Channel for tasty and easy video recipes. Looking for more Instant Pot recipes? Check out our delicious Instant Pot Recipe board on Pinterest.

    Update Notes: This recipe was originally posted in 2017, but was updated in July 2019 with new photos and step by step recipe.

    Author: Archana

    Hey there! I am a techie turned recipe developer, cooking instructor, and food blogger. I love food and enjoy developing easy and healthy recipes for busy lifestyles. I live in New Jersey with my husband and two sons.
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    1. Blogtastic Food says

      July 20, 2017 at 9:12 pm

      This rice would go perfectly with just about anything! I love all of the textures and flavors you have in there. (:

      Reply
      • Archana says

        July 20, 2017 at 10:04 pm

        Thank you! This is one of my fav Indian dessert to make and to eat 🙂

        Reply
    2. chefkreso says

      July 24, 2017 at 2:53 pm

      I love cashews, I need to try this dish!

      Reply
      • Archana says

        July 24, 2017 at 10:19 pm

        Love cashews too! Do give this recipe a try. I have both Instant Pot and Stove top versions.

        Reply
    3. supriya guduru says

      October 16, 2017 at 5:12 pm

      Can I replace sugar with some chopped dates 🙂

      Reply
      • Archana says

        October 16, 2017 at 5:16 pm

        Hi Supriya! Sure you can. Let me know how it comes out.

        Reply
    4. Kim Watts says

      August 10, 2019 at 12:51 pm

      I am eager to make this! I wondered if I could use packaged unsweetened organic shredded coconut? Would I put it in with the uncooked rice to re-hydrate it?

      Reply
      • Archana says

        August 10, 2019 at 6:20 pm

        Hi Kin yes you can. Just soak it in 1/4 cup of warm water as the rice cools. That will make it like fresh

        Reply
    5. P K Parulekar says

      August 15, 2019 at 10:34 pm

      Made Narali Bhatt today.Followed your recipe exactly. Tasted so heavenly.My neighbor in Mumbai made this for Raksha Bandhan & used to invite me to eat. The taste is the same as hers.Thank you so much Archana.5 stars

      Reply
      • Archana says

        August 17, 2019 at 7:30 am

        Thank you for your lovely feedback. I am so glad it brought back some aweosme memories.

        Reply
    6. Asmita says

      August 03, 2020 at 3:53 pm

      Came out perfect!! Thanks Archana!5 stars

      Reply

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    Hi, I'm Archana: a former software engineer, now a full-time blogger. I am a mother of two boys who share my love for food and cooking. Words I love to hear are, “Mom, what’s for dinner?” The same words I say to my mom every time we speak. I live in the greater New York City Area with my husband and sons.

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