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Pressure Cooker Thai Triple Coconut Rice
Pressure Cooker Thai Triple Coconut Rice, is fragrant, rich and moderately sweet and creamy. This recipe is similar to Natalie Thai.
Prep Time
5
minutes
mins
Cook Time
3
minutes
mins
Pressure Release
10
minutes
mins
Total Time
8
minutes
mins
Course:
Side Dish
Cuisine:
Asian
Servings:
4
servings
Calories:
Author:
Jill Selkowitz
Ingredients
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
Instructions
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.