Combine the rice, coconut milk, water, and salt in the Instant Pot. Use a spoon to break up the large clumps of coconut cream to evenly distribute the liquid.
Secure the lid on the Instant Pot and set the timer for 20 minutes. It will take about 10 minutes to come to pressure.
When the timer goes off, manually release the pressure (carefully, with an oven mitt on your hand). Open the lid, and stir/fluff the rice with a fork. It will be creamy and sticky, but it absorbs some of the extra liquid over time. Serve and enjoy!
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Combine the rice, coconut milk, water, and salt in a pot.
Bring to a boil, then cover and reduce heat to maintain a simmer. Cook for 40 minutes until the liquid is absorbed. Remove from heat and keep the lid on for another 10 minutes.
Open the lid, and stir/fluff the rice with a fork. Serve and enjoy!
Recipe yields about 4 cups for 8 x ½ cup servings.
Store leftovers in an airtight container in the fridge for up to a week. Reheat in the microwave or in a saucepan over low heat until warmed through.
To freeze, let the rice cool completely. Transfer it to freezer-safe containers or silicone bags, removing as much air as possible before sealing. Label and freeze for up to 3 months. You may want to add a little liquid when reheating frozen rice, since it can be dry.
For extra coconut flavor, stir in dried coconut flakes. Scallions and cilantro are also good additions.