Thai Coconut Rice
Ingredients:
- 400 gBasmati Rice
- 200 mlCoconut Milk
- 700 mlWater, 100℃
- 40 gButter, room temperature
- 2 gSplenda
- 6 gSalt
Method:
- To an instant pot add Water, Butter, Coconut Milk, Splenda, and Salt, stir to mix. Add Rice, hit the Rice button on the pressure cooker. Let the rice rest for 10 minutes before opening. Fluff the rice with a spatula.
- Serve.