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0 from 27 votes

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 mins
Cook Time
20 mins
Total Time
45 mins
Calories: 341 kcal
Course: Dessert
Cuisine: Indian

Ingredients

  • 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

    Cup of Yum
  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!

Notes

  • Soak rice for at least 20 minutes so the rice looks fluffy and light. If you do not have time to soak the rice, add 1.5 cups of water for 1 cup of rice and cook it on low-pressure mode for 5 minutes followed by a quick release. 
  • Once the rice is cooked, fluff it gently with a fork or silicone spatula. This will prevent the grains from breaking.  
  • For nut allergies, skip cashews. 
  • To make a vegan variation of sweet coconut rice, use neutral cooking oil or coconut oil for the ghee and soak the saffron in warm water instead of milk. 
  • Although, I like to use basmati rice for this recipe other short-grain white rice such as Jasmine, Ambe Mor, Surati Kolam, etc can be substituted. Just note that the final dish may have a bit sticky texture but will still have the same delicious taste and delicate aromatic flavors. 
  • Jaggery can be substituted for sugar in this recipe, although the color of the final dish will be different.  

Nutrition Information

Calories 341kcal (17%) Carbohydrates 57g (19%) Protein 3g (6%) Fat 11g (17%) Saturated Fat 7g (35%) Cholesterol 13mg (4%) Sodium 202mg (8%) Potassium 156mg (4%) Fiber 2g (8%) Sugar 26g (52%) Vitamin C 0.8mg (1%) Calcium 16mg (2%) Iron 1.1mg (6%)

Nutrition Facts

Serving: 1Serving

Amount Per Serving

Calories 341

% Daily Value*

Calories 341kcal 17%
Carbohydrates 57g 19%
Protein 3g 6%
Fat 11g 17%
Saturated Fat 7g 35%
Cholesterol 13mg 4%
Sodium 202mg 8%
Potassium 156mg 3%
Fiber 2g 8%
Sugar 26g 52%
Vitamin C 0.8mg 1%
Calcium 16mg 2%
Iron 1.1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.