Coconut Rice

Ingredients

1 1/2 cups jasmine rice, rinsed

1 can 13.5 oz coconut milk-not light

1 1/2 Tablespoons sugar

1/4 cup water

1 tsp salt

Directions

Combine all the ingredients in a 5-quart or larger saucepan. Bring to a boil over medium heat, stirring often to prevent sticking. Reduce the heat to low, cover the pot, and cook for 20-23 minutes. Remove from the heat without lifting the lid and let sit for 5-10 minutes before fluffing with a spoon or fork and serving.

Instant pot method: (pot-in-pot)

Put 1 - 1 1/2 cup water in bottom of pot. Place trivet in pot and put pan with ingredients on top of the trivet without a lid. Cook high pressure 18 minutes with 10 minutes NR

(Another recipe for IP (not pot in pot) said to cook high pressure 6 minutes, then natural release, then leave lid on additional 8 minutes.) I have not tried this.

Notes

This recipe is from Kelsey Hamilton.