Ingredients
1 1/2 cups jasmine rice
1 can (14 ounces) unsweetened coconut milk (we prefer Thai Kitchen brand
1/2 cup water
1 teaspoon sugar
1/4 teaspoon salt
Toasted coconut, optional, for garnish
Directions
1
Rinse rice in cool water until the water runs clear. Drain the rice in a colander or sieve.
2
Add the rice, coconut milk, water, sugar, and salt to the pressure cooker pot. Stir until sugar is dissolved. Lock the lid in place. Select High Pressure and 3 minutes cook time.
3
When the cook time ends, allow the pressure to release naturally for 7 minutes, then finish with a quick pressure release.
4
Carefully remove the lid and fluff the rice with a fork.
5
Spoon the rice into a serving bowl. Sprinkle with toasted coconut before serving, if desired.