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Instant Pot Sweet Coconut Rice
Sweet coconut rice cooked with aromatic cardamom, cloves, raisins and then garnished with saffron and lightly fried cashews
Servings: 6
Calories: 341kcal
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
- 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.
- Once the rice is cooked, fluff it gently with a fork or silicone spatula. This will prevent the grains from breaking.
- For nut allergies, skip cashews.
- 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.
- 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.
- 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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