Sweet Coconut Rice
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 6
- 1/2 teaspoon salt
- 3/4 cup sugar
- 1 cup basmati rice
- 6 cloves
- 1 teaspoon saffron
- 1 tablespoon warm milk
- 2 tablespoon ghee or coconut oil divided
- 15-20 whole cashews
- 2 whole green cardamom pods
- 1 cup fresh coconut (grated (frozen works well))
- 2 tablespoon raisins
- 1 teaspoon cardamom powder
- Carbohydrate 32.5461932068898 g
- Cholesterol 0.473484848084588 mg
- Fat 1.30416785340527 g
- Fiber 1.67320972158843 g
- Protein 3.3270700377499 g
- Saturated Fat 0.314446785278887 g
- Serving Size 1 1 serving (69g)
- Sodium 6981.66052888841 mg
- Sugar 30.8729834853014 g
- Trans Fat 0.142651921702042 g
- Calories 154 calories
Wash, rinse and soak rice in water for 20 minutes. Drain the rice and keep aside. Soak saffron in milk and set aside for garnishing Turn Instant Pot to Saute(more) mode. Add 1 tablespoon of ghee and cashews. Cook the cashews for a minute or until they turn golden brown, stirring constantly. Take the cashews out and keep aside for garnishing in the end. Add remaining ghee to the pot. Add cardamom pods and cloves. Cook for 10-15 seconds as the release the aromas. Add drained rice and toast gently for a minute stirring constantly. Add 1-1/2 cups of water and salt. Mix well. Make sure all the rice is submerged under water. Close Instant Pot with the pressure valve to sealing. Cook on Manual(Hi) for 6 minutes followed by 5-minute Natural Pressure Release. Open Instant pot. Add coconut, sugar, raisins and cardamom powder. Mix well. Set Instant Pot to Saute(less) mode. Cook with a glass lid on for 5 mins. Garnish with fried cashews and saffron. Enjoy!
