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Okay. This was the best sticky rice I have made so far this year! And if you’re a frequent reader of my site, then you know how much I love my sticky rice!
I don’t only make sticky rice for Asian-inspired recipes, but I also love my rice sticky for chicken casserole, burrito bowls, and jambalaya.
I think I might have mastered the art of sticky rice in my Instant Pot. Sticky rice isn’t hard. You merely have to have different rice to liquid ratio than when you make regular rice. Instead of 2 cups of rice and 4 cups of liquid, you add 2 cups of rice and 1 and 2/3 cups of liquid.
I have been experimenting with cooking rice in different kinds of liquid this year. So far, I have made pineapple ginger sticky rice and jalapeno-mango sticky rice. They were both excellent. It was my husband’s idea to cook rice in coconut water. I added a little lime juice for some tang, and this rice was out of this world!
When making sticky rice in your instant pot or pressure cooker, it is essential to use a little oil to keep the rice from sticking at the bottom of the pan. I love this toasted sesame oil.
Here is a little video I put together for you!
Coconut Water Sticky Rice
- 2 cups jasmine or long grain Thai rice
- 1.5 cups coconut water
- 1/4 cup lime juice
- 2 teaspoons toasted sesame oil
- 2 teaspoons salt
Pour oil into the bottom of your pressure cooker.
Place the rest of the ingredients in your pressure cooker in no particular order.
Close your pressure cooker lid and seal the vent.
Cook on high pressure for 12 minutes. Or place it on the rice setting if it has one.
Let the rice naturally release for 10 minutes.
This rice was life-changing and perfect. It was the perfect amount of oil, saltiness, sweetness, and stickiness. I will most certainly be making this again soon.