Pressure Cooker Nasi Gurih (Coconut Milk Rice)

INGREDIENTS:
400 gr Jasmine rice
400 ml coconut milk 500 ml if cooking on stove-top
1 1/2 tsp salt
2 duan salam leaves (4 if you use dried leaves)

Wash the rice in several changes of water until the water is clear. Drain off water completely. Use a strainer to make sure you completely remove all water.

TO COOK WITH RICE COOKER:
Transfer the rice to inner pot of rice cooker. Pour in coconut milk. Add the salt. Give it a stir. Add bay leaves
Press the white rice setting or whatever setting on your rice cooker. It takes about 20 minutes or less on my rice cooker to cook.

Fluff the rice with rice paddle and nasi gurih is ready to be served.

TO COOK WITH INSTANT POT RICE COOKER FEATURE:
Pour coconut milk and salt to the rice cooker. Stir to mix. Sprinkle in the rice and then gently push the rice to make sure it’s covered by the liquid. I do it this way to prevent the IP from showing “burn” message later. It doesn’t always happen, but it might sometimes. Add leaves.

Close the lid. Turn the steam release valve to seal. Press “rice” and it will automatically set everything else for you and it will beep when it starts cooking and when it’s done cooking. Wait 10 minutes and then unlock the lid and fluff the rice.

TO COOK WITH INSTANT POT PRESSURE COOKER FEATURE:
Pour coconut milk and salt to the rice cooker. Stir to mix. Sprinkle in the rice and then gently push the rice to make sure it’s covered by the liquid. I do it this way to prevent the IP from showing “burn” message later. It doesn’t always happen, but it might sometimes. Add leaves.

Close the lid. Turn the steam release valve to seal. Press “pressure cooker” and then “high pressure”. Set the timer to 3 minutes. When it’s done cooking, wait for 10 minutes and then fully release pressure.

Unlock the lid and fluff the rice with the rice paddle.

TO COOK ON THE STOVE:
Pour the coconut milk and salt into the pot. Bring to a boil and then stir in the rice. Return to a boil and then lower the heat to a gentle simmer. Cover and cook for the next 20 minutes
After 20 minutes, uncover the lid, fork the rice lightly from around sides of the pot, mixing in any coconut milk that has not been absorbed, and replace the lid back for 5 more minutes. Now it’s ready to be served.

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