5 from 4 votes
3 bowls of sweet coconut rice with garnish ingredients on the side
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
Keyword: coconut rice
Servings: 6
Calories: 341 kcal
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. Soak saffron in milk and set aside for garnishing

  2. 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.
  3. 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.
  4. 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.
  5. Open Instant pot. Add coconut, sugar, raisins and cardamom powder. Mix well.
  6. Set Instant Pot to Saute(less) mode. Cook with a glass lid on for 5 mins. Garnish with fried cashews and saffron. Enjoy!

Recipe Video

Recipe 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. 
  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 Facts
Sweet Coconut Rice - Instant Pot
Amount Per Serving
Calories 341 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 7g44%
Cholesterol 13mg4%
Sodium 202mg9%
Potassium 156mg4%
Carbohydrates 57g19%
Fiber 2g8%
Sugar 26g29%
Protein 3g6%
Vitamin C 0.8mg1%
Calcium 16mg2%
Iron 1.1mg6%
* Percent Daily Values are based on a 2000 calorie diet.