Pressure Cooker Thai Triple Coconut Rice, is fragrant, rich and moderately sweet and creamy. This recipe is similar to Natalie Thai.
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Pressure Cooker Thai Triple Coconut Rice
There is a restaurant in Los Angeles called, Natalee Thai that made the Best Coconut Rice. Back in the late 80’s, the girls from the office and I used to order in Thai food from Natalee all the time. I fell in love with their coconut rice. Oh, and their Pad See Ew (that’s how they spell it), is the bomb!
My Pressure Cooker Thai Triple Coconut Rice comes serious close. The fond memories of lunching with the girls, clouds my judgment. 🙂
The restaurant also had a location near my house, which was awesome, but since I no longer live near their Venice location, I had to learn to make this myself and make it faster in the Pressure Cooker.
If you can’t get your hands on Coconut Sugar, try Demerara Sugar or raw sugar. If you can’t get any of those, white sugar is fine. I just prefer using Coconut Sugar or Demerara Sugar for this rice. My favorite Coconut Milk is Chaokoh Coconut Milk.
Please note: I am using a regular Dry Measuring Cup to measure the rice in this recipe. I am not using the plastic “rice” cup, which is usually comes with most Pressure Cookers.
Rinse the rice really well, until the water runs clean. If you don’t have a rice washing bowl, use a strainer to wash the rice, but be careful washing rice in metal, as the rice can break.
I have a silicone strainer that I usually use, but I do like kitchen gadgets that do double duty.
Once the rice is all rinsed, dump the rice into your Pressure Cooker.
Dump in the Coconut Milk, Water, Coconut Sugar, Salt and a tiny drop of Vanilla Bean Paste or Vanilla Extract, if you like.
If you want even a creamier and stronger coconut taste, try adding in a Tablespoon of Kara Coconut Cream. I like this brand because it is not as sweet at the canned brands of coconut cream. Only a small amount adds a big pop of coconut flavor.
My husband is not a fan of coconut, because he doesn’t like the chewiness of it, but he loves this coconut rice, as long as I don’t put the coconut topping on his portion. 🙂
Kitchen Equipment and Esssentials
- Instant Pot DUO 6 Quart
- Amco Advanced Performance 18/10 Stainless Steel Measuring Spoons
- Simply Gourmet (Dry) Stainless Steel Measuring Cups
- Anchor Hocking Glass (Liquid) Measuring Cups
- Porcelain & Bamboo Salt Box with Spoon
- Salbree Steamer Basket
- Coconut Sugar
- Chaokoh Coconut Milk
- Kara Coconut Cream
- Vanilla Extract
- Toasted Coconut Flakes
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Here is the handy printable recipe:
- 1 1/2 cups Jasmine Rice regular dry measuring cup, long grain
- 1 can/14oz Coconut Milk
- 1/2 cup Fresh Water
- 2 teaspoons Coconut Sugar Demerara Sugar, raw or white sugar
- 1 Tablespoon Coconut Cream
- 1/2 teaspoon Sea Salt
- 1 splash Pure Vanilla Extract optional
- Toasted Coconut Flakes or untoasted Coconut Flakes
- Rinse rice well and then add to the Pressure Cooker cooking pot.
- Add the coconut milk, water, sugar, salt and the tiniest splash of vanilla, if using.
- Lock on lid and close Pressure Valve. Cook at High Pressure for 3 Minutes.
- When Beep sounds, allow an 10 minute Natural Pressure Release.
- Fluff with fork and top with Coconut Flakes, if desired.