Coconut Rice Recipe – Authentic Indian Pressure Cooker Method

Last Updated on 2 months by Neha Deshmukh

Coconut Rice Recipe – Authentic Indian Pressure Cooker Method

Hey everyone! If you’re anything like me, you absolutely love the comforting aroma and delicate flavor of coconut rice. It’s a staple in South Indian cuisine, and honestly, once you make it at home, you’ll ditch the takeout versions forever. I first made this for a family get-together, and it was a huge hit – everyone raved about how fragrant and fluffy it was! Today, I’m sharing my go-to pressure cooker method for achieving perfect coconut rice, every single time.

Why You’ll Love This Recipe

This coconut rice isn’t just delicious; it’s incredibly easy to make! Using a pressure cooker cuts down on cooking time and guarantees perfectly cooked, fluffy grains. It’s a fantastic side dish that complements spicy curries, flavorful dals, or even a simple raita. Plus, the subtle sweetness of the coconut milk adds a lovely depth of flavor that’s just…mmm, perfect.

Ingredients

Here’s what you’ll need to create this aromatic delight:

• 2 cups rice (about 300g)
• 1 tbsp ghee (15ml)
• 1 bay leaf
• 1 pc cinnamon
• 1 star anise
• 3 cloves
• 2 cardamom pods
• 5 black peppercorns
• 1 tsp ginger paste (5ml)
• 1 tsp garlic paste (5ml)
• 2 onions, sliced
• 2 green chillies, slit
• 400ml coconut milk
• 400ml water
• Salt to taste

Ingredient Notes

Let’s talk ingredients! A few things can really elevate this recipe:

• Coconut Milk: Seriously, don’t skimp on the coconut milk! Full-fat coconut milk (around 17% fat) is key for that rich, creamy texture and authentic flavor. The lighter versions just won’t give you the same result.
• Rice Choice: I usually use Sona Masoori rice for this, as it has a lovely fragrance and cooks up beautifully. Basmati rice also works well, but you might need to adjust the water slightly (see the tips section!). You can even experiment with other short-grain rice varieties.
• Spice Blend: The spices add a wonderful warmth. Feel free to adjust them to your liking! Some families add a pinch of turmeric for color, or a small piece of lemongrass for extra fragrance.
• Regional Variations: In some parts of South India, a pinch of cumin seeds is added to the ghee along with the other whole spices. It’s a lovely addition!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, heat the ghee in your pressure cooker over medium heat. Once melted, add the bay leaf, cinnamon, star anise, cloves, cardamom, and peppercorns. Fry for about 2 minutes, until they become fragrant – you’ll know it when you smell that amazing aroma!
2. Now, add the ginger-garlic paste and sauté for another minute, until the raw smell disappears. Stir in the sliced onions and slit green chilies. Cook until the onions soften and turn translucent.
3. Add the rice and toast it for 2 minutes. This helps to prevent the rice from becoming mushy. Then, pour in the coconut milk and water. Season generously with salt.
4. Seal the pressure cooker. Cook on high heat until you hear the first whistle. Once the whistle releases, immediately turn off the heat and let the pressure release naturally. Don’t try to force it open!
5. Once the pressure has fully released, gently fluff the rice with a fork. Be careful not to mash the grains. Serve warm and enjoy!

Expert Tips

Here are a few tricks I’ve learned over the years:

• Preventing Sticking: To prevent the rice from sticking to the bottom of the pressure cooker, make sure the ghee is well-distributed before adding the spices.
• Fluffy Rice: Don’t overcook the rice! Letting the pressure release naturally is crucial for achieving fluffy grains.
• Adjusting Water Levels: If you’re using Basmati rice, you might need to reduce the water to 350ml. Keep an eye on it the first time you make it, and adjust accordingly.
• Rice to Liquid Ratio: A good rule of thumb is a 1:2 ratio of rice to liquid (coconut milk + water).

Variations

Want to switch things up? Here are a few ideas:

• Vegan Coconut Rice: Simply substitute the ghee with a plant-based oil like coconut oil or vegetable oil.
• Gluten-Free Coconut Rice: This recipe is naturally gluten-free! Just double-check that your spices are sourced from a gluten-free facility if you have severe allergies.
• Spice Level Adjustments:
  • Mild: Reduce the number of green chilies to 1, or remove them altogether.
  • Medium: Use 2 green chilies, as per the recipe.
  • Spicy: Add an extra green chili or a pinch of red chili powder.
• Festival Adaptations: This rice is often made during Onam and Pongal festivals in South India. During Pongal, a small amount of black peppercorns and cumin seeds are added for extra flavor.

Serving Suggestions

Coconut rice is incredibly versatile! Here are a few of my favorite ways to serve it:

• With a spicy South Indian curry like Kerala Fish Curry or Chettinad Chicken Curry.
• Alongside a comforting dal like Sambar or Rasam.
• With a cooling raita.
• Served with pickles for a simple yet satisfying meal.

Storage Instructions

Leftover coconut rice can be stored in an airtight container in the refrigerator for up to 3 days.

FAQs

Let’s answer some common questions:

1. What type of rice is best for coconut rice?

Sona Masoori is my go-to, but Basmati rice also works beautifully. Short-grain rice varieties are also a good option.

2. Can I make coconut rice without a pressure cooker?

Yes! You can cook it in a pot on the stovetop. Use the same ingredients and ratios, bring to a boil, then reduce heat to low, cover, and simmer for about 15-20 minutes, or until the rice is cooked through.

3. How do I adjust the sweetness of the coconut rice?

The sweetness comes from the coconut milk. If you prefer it less sweet, use a lighter coconut milk or add a squeeze of lime juice after cooking.

4. What is the best way to reheat coconut rice?

Add a splash of water or coconut milk to the rice and reheat gently in the microwave or on the stovetop.

5. Can I use coconut cream instead of coconut milk?

You can, but it will result in a much richer and thicker rice. You might need to add a little extra water to adjust the consistency.

6. Why is my coconut rice sticky?

This usually happens if you’ve used too much water or overcooked the rice. Make sure to follow the water ratio carefully and let the pressure release naturally.