Jamaican Coconut Rice (Instant Pot)

6 standard portions

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Ingredients

• 2 cups basmati brown rice ((380g))
• 1½ tsp garlic granules ((4.5g))
• 1½ tsp onion granules ((3g))
• 8 sprigs of thyme (tied together)
• ½ tsp pink salt ((3g))
• 1½ cups water ((355ml))
• 1 can full fat coconut milk ((400ml/14oz))
• 2 tbsp creamed coconut ((56g)(coconut cream/manna))
• 8 pimento berries (optional)

Method

1. Thoroughly rinse the rice until the water runs clear, use your hands to toss the rice to ensure it has been completlely rinsed through (I did this using a large sieve).
2. Place the rice in the inner pot.
3. Add the bundle of thyme, the onion, garlic granules and pink salt.
4. Pour in the water.
5. Combine the creamed cocont in the jug with the coconut milk and pour that into the pot too.If you are adding any additional ingredients like scallion, pimento etc.. add that now.
6. Place the lid on the instant pot and set the switch to "sealling".
7. Select "pressure cook" on "high" mode for 20 minutes (The unit will take several minutes to build up pressure before it begins).
8. Once done, allow the unit to perform a natural release (should take around 10 minutes).
9. Set the switch to "venting" to release any excess pressure.
10. Remove the lid and use a fork to fluff up the rice and to shake off any additional leaves off the thyme stem.
11. Discard the thyme stem.
12. Do a taste test and add any pink salt if required.