Ingredients
- 3 cups jasmine rice
- 1 can (13.5 ounces) coconut milk
- 1 cup water
- 1 teaspoon sugar
- ¾ teaspoon salt
- ½ teaspoon ground turmeric, optional
- ¼ teaspoon dried crushed red pepper, optional
- Toasted coconut
Directions
- Remove lid of pressure cooker. Add rice, coconut milk, water, sugar, salt, turmeric and crushed red pepper to cooking pot. Stir until blended.
- Place lid on pressure cooker, turn lid to lock and move steam release valve to closed position.
- Press RICE/RISOTTO mode and adjust cooking time to set for 10 minutes.
- When cooking has finished, press steam release button to quick release pressure. Remove lid. Sprinkle with toasted coconut before serving.
Serves: 6-8
