Description
A delightful blend of jasmine rice, coconut milk, and turmeric, cooked effortlessly in the Instant Pot.
Ingredients
Scale
- 1 cup jasmine rice
- 1 cup coconut milk
- 1 cup water
- 1 teaspoon turmeric powder
- 1 tablespoon olive oil
- Salt to taste
- Chopped cilantro for garnish
Instructions
- Rinse the jasmine rice under cold water until the water runs clear. Drain well.
- In your Instant Pot, combine the rinsed rice, coconut milk, water, turmeric powder, olive oil, and a pinch of salt. Stir to mix all the ingredients well.
- Close the lid of the Instant Pot and set it to ‘Manual’ mode for 4 minutes.
- Once the cooking is done, allow the pressure to release naturally for 10 minutes, then perform a quick release for any remaining steam.
- Fluff the rice gently with a fork and garnish with chopped cilantro before serving.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat with a splash of water for fluffiness.
- Prep Time: 5 minutes
- Cook Time: 4 minutes
- Category: Side Dish
- Method: Instant Pot
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 230
- Sugar: 1g
- Sodium: 100mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 0mg