Coconut rice without coconut milk using shredded coconut or dessicated coconut or freshly grated coconut! This is super simple and easy to make in the instant pot and makes a nice side dish or main dish when served with any curry, pickles or yogurt.
I have also made this easy instant pot coconut dal rice, which also uses dal in the recipe.
This recipe for coconut rice without dal is even more simpler!
I also have stove top recipes for yellow moong dal rice with coconut and rice with green mung beans and coconut!
Most of the rice recipe flavored with coconut call for coconut milk. However, in South Indian style rice recipes using coconut, we usually use freshly grated coconut since coconut is commonly available.
When fresh coconut is not available, you can easily make this rice using unsweetened dessicated coconut or shredded coconut or even frozen coconut.
In this recipe, we use unsweetened shredded or dessicated coconut and this dsh is so simple and easy to make in the instant pot pressure cooker!
Though relatively high in fat, coconut has many health benefits. You can read more about the nutrition and health benefits of coconuts here.
Usually peanuts are also fried and added to rice dishes like coconut rice, lemon rice etc, but I am not using peanuts here since my younger one doesn’t prefer nuts in the rice.
But you may add peanut too, if you wish. Just add a handfull of peanuts before you add onions and lightly fry them in the oil, which add a crunchy texture to the delicious rice!
This is so simple, easy and yummy rice that you can quickly make and with instant pot it is even more easy to make at home.
In this recipe, I have used long grain white basmati rice but you may use South Indian varieties of rice if you wish. However, with other varieties of rice, the water needed and also the time required to cook the dish may vary, since every kind of rice is different.
So if you have white basmati rice, I recommend using basmati rice to make this delicious, fluffy rice!
So here is how you can make easy South Indian style rice recipe using coconut and few other ingredients!
How to make coconut rice in instant pot?
We use the following ingredients to make easy, simple and delicious rice in the instant pot.
Ingredients to make instant pot coconut rice
white basmati rice 2 cups
grated or shredded coconut (or dessicated unsweetened coconut) 1 cup
salt as needed
onion 1 large sliced
scallion chopped 2 tablespoons
curry leaves 1 string
mustard seeds 1 teaspoon
oil (or ghee or butter) 2 tablespoons
water 3 cups
garlic minced 1 tablespoon
ginger grated or minced 1 teaspoon (optional)
green chillies 2 sliced (optional)
Step by step instructions
Add the oil to the instant pot.
Press saute and once the oil is hot, add mustard seeds.
When the mustard seeds splutter, add curry leaves (make sure there is no water in the leaves) and saute for few seconds.
Add chopped scallions and lightly saute for about 1 minute.
Add the garlic, ginger and green chilies (if using), saute for few seconds.
Add the chopped onion and saute for about a minute until the onion begins to turn transparent.
Add the white basmati rice (rinsed) and salt, mix well and lightly for few seconds.
Also add the coconut, mix well with the rice.
Add the water also to the instant pot, stir well and close the pressure with lid in sealing position.
Cook in high pressure for 6 minutes.
Wait for a natural pressure release for 12 minutes, then carefully do a gradual manual pressure release.
Once the pressure is all release, carefully open the lid, gently fluff the rice with a fork.
Serve the delicious coconut hot with yogurt, pickles and any side dishes like chana masala, sambar, potato curry, green moong dal curry, moong dal fry, dal tadka etc or anything you like.
You can save any leftover rice by storing in air tight food conatiners in the refrigerator.
The rice will stay fresh for another two to three days in the refrigerator and you can reheat the food in the microwave (in a microwave safe plate) easily.
More instant pot rice recipes:
perfect white basmati rice in instant pot
instant pot rice pudding with sweetened condensed milk
instant pot cilantro lime rice
instant pot brown basmati rice
brown sona masoori rice in instant pot
vegetable rice pulao in instant pot
Below you can find the recipe for coconut rice in detail!
Coconut Rice Without Coconut Milk – Instant Pot Coconut Rice Indian Recipe
Ingredients
- 2 cups white basmati rice
- 1 cup grated or shredded coconut or dessicated unsweetened coconut
- salt as needed
- 1 large onion sliced
- 2 tablespoons scallion chopped (or green spring onion)
- 1 string curry leaves
- 1 teaspoon mustard seeds
- 2 tablespoons oil or ghee or butter
- 3 cups water
- 1 tablespoon garlic minced
- 1 teaspoon ginger grated or minced, optional
- 2 green chillies sliced, optional
Instructions
- Add the oil to the instant pot.
- Press saute and once the oil is hot, add mustard seeds.
- When the mustard seeds splutter, add curry leaves (make sure there is no water in the leaves) and saute for few seconds.
- Add chopped scallions and lightly saute for about 1 minute.
- Add the garlic, ginger and green chilies (if using), saute for few seconds.
- Add the chopped onion and saute for about a minute until the onion begins to turn transparent.
- Add the white basmati rice (rinsed) and salt, mix well and lightly for few seconds.
- Also add the coconut, mix well with the rice.
- Add the water also to the instant pot, stir well and close the pressure with lid in sealing position.
- Cook in high pressure for 6 minutes.
- Wait for a natural pressure release for 12 minutes, then carefully do a gradual manual pressure release.
- Once the pressure is all release, carefully open the lid, gently fluff the rice with a fork. Serve the delicious coconut hot with yogurt, pickles and any side dishes like chana masala, sambar, potato curry, green moong dal curry, moong dal fry, dal tadka etc or anything you like.
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