I have had an instant pot for about a year now but for some very odd reason I only recently started making rice in it. HOW?! HOW did I not do this sooner?! I feel like I wasted hours of my life not using the instant pot to make rice because it is SO FAST. It also turns out perfect every time. Hopefully I didn’t just jinx this recipe by saying that.
I have become completely obsessed with the Curry Powder that Primal Palate makes. I recently shared a recipe for my favorite Curry Chicken Salad so be sure to check that out if you are just as addicted to that seasoning as I am. You can order it on Amazon or order off Primal Palate’s Website and use the promo code JessisKitchen for 10% off you order.
I have always really loved coconut rice but have always disliked how incredibly sweet the dishes are that you get out at restaurants. I don’t really understand the need to pour sugar in to a dish that has sweet coconut milk already. I finally decided to come up with my own variation that didn’t have sugar but still gave rice that really creamy and decadent flavor from the coconut. The curry powder is the perfect complement to the sweet flavor.
Using the instant pot obviously makes this super fast and easy but if you don’t have one feel free to follow the instructions for my stovetop Pineapple Coconut Rice and add the curry powder to that recipe and leave out the pineapple and cilantro.
The moral of this story though – you really should just get yourself an instant pot.…..GAME CHANGER!
- 1 can full-fat coconut milk
- ½ cup water or broth
- 1 tsp sea salt
- 2 tsp curry powder (I prefer Primal Palate)
- 1 cup jasmine rice
- Cilantro (optional garnish)
- Add all the ingredients to the instant pot and mix to combine.
- Secure the lid and set the instant pot on high pressure for 4 minutes
- Let it naturally release for 10 minutes and then finish venting.
- Use a fork to fluff the rice and serve immediately