INSTANT POT MEXICAN RICE WITH COCONUT, CORIANDER AND LIME {VIDEO + STOVE TOP}

This 1-minute Instant Pot Mexican Rice recipe is vegan and so delicious that you will be making it again and again! Easy Mexican White Rice is delicately flavoured with coconut milk, coriander (cilantro), and lime to get the fluffiest rice.

 

It is hard to beat a good rice dish, and this one is no exception! So light and yet has a delicious touch of citrus. I love how the coconut milk is not overpowering at all in this recipe as we have only used a small amount. Instead, it lends a little sweetness which is balanced out by lemony and floral coriander.

This rice is:

✓Suitable for vegans

✓Gluten-free

✓Goes well with Mexican, Indian and other cuisines

✓Instant Pot recipe - ready in 1 minute

✓Get fluffy rice - every. single. time.

✓Easy to find ingredients

✓Easy to make ahead of time

✓We love serving ours with Mexican Chilli and guacamole.

Instant Pot to get the Fluffiest Rice

I'll admit, I have only recently converted to the Instant Pot trend but I can already see its benefits. We recently made a Vegan Coconut and Pineapple Thai Fried Rice in the Instant Pot and the results were phenomenal!

For the rice that we use at home (a good quality basmati rice), we have found that 1 minute on LOW PRESSURE gets us perfectly fluffy rice.

This may not be the same for you as each rice cooks differently. We once bought basmati rice from a different supermarket and they didn't have our usual brand. When I tried cooking it my usual way, it just didn't cook and took so much longer! Only then I understood why there are so many different methods and timings for rice out there.

The only way to get it right is to try it out for yourself. My tip would be to start on Low Pressure and build up the minutes each time. At least you won't be ending up with mush, wasted money, and a hungry tummy.

I also find that soaking the rice for even 5-10 mins helps in getting even fluffier rice. You can though, add the washed rice straight into the Instant Pot as well without any worry.

🌾Ingredients:

Rice - we have used basmati rice

Coconut Milk 

Coconut Oil

Olive Oil

Fresh coriander

Vegetable stock cube - if you haven't got this, you can leave it out. I just found it adds extra flavour

Lime - zest of a lime and its juice

You will probably have leftover coconut milk if you open up a tin. These are some of our favourite coconut milk recipes for you to try so that you don't have a tin sitting around for too long:

Mains:

Red Kidney Beans and Coconut Curry

Tofu and Mango Coconut Curry

Coconut Milk Paratha

Sweets/Desserts:

Instant Pot Eggless Mandazi/Mahamri

Fruity Coconut Rice Pudding

Or you can also freeze coconut milk by pouring it into a freezer-friendly container as soon as possible after opening. Let it defrost naturally and mix thoroughly as it may have separated a little.

🥬How to revive wilted Coriander

The problem with buying herbs is that they come in huge bunches. Doesn't help that they do not stay fresh for very long either.

To combat this problem and to get fresh-looking and tasting herbs, place the stems of the herbs in cold water. In about 30 min-1 hour, you will get bright herbs again.

Store:

Fridge - As soon as the rice has cooled, place in the fridge and eat within 2 days.

Freezer - this rice can be frozen easily. Allow to defrost naturally to keep the texture of the rice.

We have some of this rice and Garlicky Moong Daal with Carrot Tops left in the fridge so we ate the two together without much thought into how they would taste. But oh my god, it was so good! I reckon I'll be making this rice a lot more to go with Indian daals and curries too now!

Method:

Instant Pot:

If there is a time on your hand, wash and soak rice before cooking, it will save time and energy.

Place the inner pot in the instant pot.

Select SAUTE mode for 5 minutes, add oil.

Add washed and soaked rice, stock and coconut milk.

Close the lid, and choose LOW PRESSURE for 1 minute, turn the valve to sealing position.

Let the pressure release naturally.

Using fork fluff up the rice.

Add lime zest, juice, coconut oil and freshly chopped coriander and mix.

Serve.

Stove Top:

Wash the rice and keep it aside for 15-20 minutes.

First heat oil in a thick bottom pan Picture 1

Add soaked rice Picture 2

Now pour vegetable stock Picture 3

Tip in coconut milk Picture 4

Let the first boil come Picture 5.

Cover the pan with a lid and cook the rice for 7-8 minutes. Picture 6.

Once the rice is done, add lime zest. Picture 7.

Add lime juice Picture 8.

Stir in coconut oil. Picture 9.

Add freshly chopped coriander or cilantro, mix and serve. Picture 10

Other Rice and Instant Pot Recipes

🖶 Recipe Card