Dietitian, Nutritionist, Wholesome Mom, Author
About the Recipe
I love coconut and combining it with brown rice makes a delicious side dish that goes amazing with fish or chicken. You can make it as you would normal rice, but the great thing about the Instant Pot is that it’s hands-free. Just add the ingredients, push the button and you can forget about it until it’s done. Try it with the Honey Miso Salmon!
Ingredients
2 cups short grain brown rice
2 ½ cups coconut milk
1 tsp salt
½ to 1 cup shredded coconut, unsweetened
Preparation
Add all of the ingredients, except the shredded coconut, to the Instant Pot, give it a stir, put on the lid and push the “multigrain” button. When it’s done, let it rest for 10 minutes before opening, if you can. If you are in a hurry, use quick release. After it’s done, add the shredded coconut and stir.
If you don’t have an Instant Pot, you can make it like you would normally make rice, however, you will need more liquid. Add 3 ½ cups of coconut milk and cook for 40 minutes. Keep an eye on it and add some water if the rice isn’t quite cooked and all of the liquid has been absorbed.