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Bowl of Toasted Coconut Rice on blue plate
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5 from 4 votes

Toasted Coconut Rice - Instant Pot or Stovetop

🥥🥥 Super easy, slightly sweet, and totally addictive. Toasted Coconut Rice is a side dish loved by everyone and perfect for your next asian-inspired or tropical main dish.
Prep Time8 mins
Cook Time35 mins
Total Time43 mins
Course: Side Dish
Cuisine: Tropical
Servings: 8
Calories: 252kcal

Ingredients

  • 1 cup sweetened shredded coconut
  • 2 tbsp butter
  • ¼ onion yellow or sweet, diced
  • 2 cups long-grain white rice
  • 1 13.5 oz can coconut milk unsweetened
  • 1 ½ - 2 cups water depending on cooking method
  • 1 tsp kosher salt
  • chopped green onions optional topping

Instructions

  • In a skillet over medium-low heat, cook the shredded coconut until lightly brown, about 5 minutes. Remove from heat and set aside.

Instant Pot Instructions

  • Turn Instant Pot to saute. Melt butter and cook onion until soft and translucent, 3-5 minutes.
  • Stir in rice for 30-60 seconds, coating each granule in butter. Add coconut milk, 1 ½ cups of water, and salt.
  • Close the lid and turn the venting knob to "Sealing." Select the "Rice" function (will cook for ~20 minutes). After cooking, let pressure release naturally for 10 minutes (don't open the lid or move the venting knob). Move knob to "Venting" and open the lid once steam has escaped.
  • Fluff the rice thoroughly with a fork. Top with toasted coconut and chopped green onions, if desired.

Stovetop Instructions

  • In a medium sauce pan melt butter over medium heat. Add onion and cook until soft and translucent, 3-5 minutes.
  • Stir in rice for 30-60 seconds, coating each granule in butter. Add coconut milk, 2 cups of water, and salt.
  • Bring the rice to a simmer, then cover with a lid and reduce heat to low. Cook for 20 minutes (don't open the lid). Remove from the heat and allow to stand for 5-10 minutes with the lid on.
  • Fluff the rice thoroughly with a fork. Top with toasted coconut and chopped green onions, if desired.

Notes

Tips & Tricks
  • One secret for all rice recipes is to let the raw rice toast in the butter for about one minute before you add the liquid. Stir it very well at this point, making sure every granule is covered in butter. This helps prevent sticky or clumpy rice. 
  • Fluff the rice really well for an airy, fluffy texture. To fluff, use a fork and scratch the tines across the surface of the rice, starting shallow and moving deeper as you go. 
  • This is a very moist rice. If you don’t like it quite as moist or want to avoid clumpy rice, let the rice cool an extra ten minutes after fluffing it. This will let extra steam/moisture escape before serving.
 
Freeze and Reheat Instructions
Make rice according to directions. Fluff onto a baking sheet and allow to cool fully. Freeze in storage container or disposable pan. Reheat covered at 300°F for 30 minutes straight from frozen or 20 minutes if partially thawed. Fluff again and top with toasted coconut and chopped green onions. 

Nutrition

Calories: 252kcal | Carbohydrates: 43g | Protein: 4g | Fat: 7g | Saturated Fat: 5g | Cholesterol: 8mg | Sodium: 353mg | Potassium: 96mg | Fiber: 1g | Sugar: 5g | Vitamin A: 87IU | Vitamin C: 1mg | Calcium: 18mg | Iron: 1mg