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
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.
Cast of Ingredients for Pressure Cooker Triple Thai Coconut Rice
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.
Pressure Cooker Thai Triple Coconut Rice
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:
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.
PIN this Pressure Cooker Thai Triple Coconut Rice!
Pressure Cooker Thai Triple Coconut Rice
Would I be able to make this in a regular rice cooker? Unfortunately, I don’t have a pressure cooker but I still want to make this. Thanks!
My favorite instapot recipe by far—top with mango and it is out of this world amazing!
Thank you, Riannon. The mango on top sounds wonderful. Jill
Have you ever used sticky/glutinous rice with this recipe? I was wondering what the liquid-to-rice ratio would be.
Emily, yes I have. The cooking time was the same. I actually might have used Calrose in the recipe. Jill
What dish is in your cover picture?
Can you give directions for using soaked rice? I’m trying to reduce phytic acid in my diet.
Tried this Jasmine rice recipe in my NEW Instant Pot today.
Forgot to add the sugar.
First try turned out in perfection!
Only problem, I felt like eating the whole pot by myself.
I divided it into 1/2 cup servings and froze it for my later consumpton !
Thanks for such a fun,no hassle, recipe.
You are welcome. I am glad you enjoyed the rice. I love coconut! Jill
Tried this Jasmine rice recipe in my NEW Instant Pot today.
Forgot to add the sugar.
First try turned out in perfection!
Only problem, I felt like eatting the whole pot by myself.
I divided it into 1/2 cup servings and froze it for my later consumpton !
Thanks for such a fun,no hassle, recipe.
October 21 2017
I have just started using a pressure cooker and I’m so looking forward to using your recipes. I have never felt comfortable in the kitchen but trying the P. Cooker is something I hope to use a lot. Thank You for sharing all these !!
If I were to double the recipe, do I need to adjust the cooking time ? Thank u so much
Hi Laura~
I would subtract one minute. Jill
Looks like a delicious dish. If I double the recipe, does the cooking time double as well?
Is this a dessert? It sounds heavenly.
Have you ever tried making this in a rice cooker? I’m planning to try the thai chicken recipe… but wondering if I could cook this in my rice cooker while the chicken is cooking. I am new to my instant pot and pretty new to the rice cooker 🙂
Curious to know if your Coconut milk is full fat or “lite”. This recipe looks delicious!
Hi Patti~
I used full fat coconut milk, but light would work too.
Jill
So I shouldn’t use the “rice” setting? Just high pressure manual for 3 minutes?
Hi Jen~
Yes, that is correct. 🙂
Jill
How do I adjust the recipe to use Thai Jasmine Brown Rice?
Hi Patricia~
Brown rice takes much longer to cook than white rice. I would suggest first cooking the brown rice with the liquid for 10 minutes and then adding in the chicken and follow the rest of the directions. Thank you so much for visiting my site.
Jill
Is this like “sticky rice” the thai dessert, usually served with mango?
Hi Loreta~
This is not the same as the sticky rice with mango, which is very delicious. You sure could make this recipe into the Thai Sticky Rice with Mango just by using the Thai sticky rice and add some mango. 🙂
Jill