Instant Pot Sweet Coconut Rice {Narali Bhath}

Sweet Coconut Rice is an ambrosial 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, also known as “Narali Bhath” is a traditional Maharashtrian recipe cooked especially on “Narali Poornima” which 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.
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 stove top recipe.

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 for perfect Sweet Coconut Rice:

1. Soak rice for atleast 20 minutes so the rice cooks 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 quick release.
2. Once the rice is cooked, fluff it gently with a fork or silicone spautla. This will prevent the grains from breaking.
3. For nut allergies, skip cashews.
4. To make vegan variation of sweet coocnut 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.

Step by Step Sweet Coconut Rice Recipe:

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5 from 4 votes

Sweet Coconut Rice - Instant Pot

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

Keyword: coconut rice

Servings: 6

Calories: 341kcal

Author: Archana Mundhe

Ingredients

• 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

Instructions

• Wash, rinse and soak rice in water for 20 minutes. Drain the rice and keep aside. Soak saffron in milk and set aside for garnishing
• 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.
• 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.
• 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.
• 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 mins. Garnish with fried cashews and saffron. Enjoy!

Video

Notes

1. Soak rice for atleast 20 minutes so the rice cooks 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 quick release. 
2.  
3. Once the rice is cooked, fluff it gently with a fork or silicone spautla. This will prevent the grains from breaking.  
4. For nut allergies, skip cashews. 
5. To make vegan variation of sweet coocnut rice, use neutral cooking oil or coconut oil for the ghee and soak the saffron in warm water instead of milk. 
6. 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. 
7. 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

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