Instant Pot Sweet Coconut Rice
Sweet coconut rice cooked with aromatic cardamom, cloves, raisins and then garnished with saffron and lightly fried cashews
- Prep time
- 20 min
- Cook time
- 25 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 cup basmati rice
- 1 teaspoon saffron
- 1 tablespoon warm milk
- 2 tablespoons ghee (divided)
- 20 whole cashews
- 2 whole green cardamom pods
- 6 cloves
- 1½ cups water
- ½ teaspoon kosher salt
- 1 cup fresh coconut (grated (frozen works well))
- ¾ cup sugar
- 2 tablespoons raisins
- 1 teaspoon cardamom powder
Instructions
- 1
Wash, rinse, and soak rice in water for 20 minutes. Drain the rice and keep it aside. Soak saffron in milk and set aside for garnishing
- 2
Turn Instant Pot to Saute(more) mode. Add half of the ghee and cashews. Cook the cashews for a minute or until they turn golden brown, stirring constantly. Take the cashews out and keep them aside for garnishing in the end.
- 3
Add remaining ghee to the pot. Add cardamom pods and cloves. Cook for 10-15 seconds as they release the aromas. Add drained rice and toast gently for a minute stirring constantly.
- 4
Add water and salt. Mix well. Make sure all the rice is submerged underwater. Close Instant Pot with the pressure valve to sealing. Pressure Cook for 6 minutes followed by 5-minute Natural Pressure Release.
- 5
Open Instant pot. Add coconut, sugar, raisins, and cardamom powder. Mix well.
- 6
Set Instant Pot to Saute(less) mode. Cook with a glass lid on for 5 minutes. Garnish with fried cashews and saffron. Enjoy!