Coconut Rice with Red Beans and Scallions

By: Milk Street

Coconut Rice with Red Beans and Scallions
cuisine icon Cuisine
Modern
cuisine icon Course
Lunch, Main Course, Side Dish
cuisine icon Difficulty
Medium
cuisine icon Duration
1-2 hours
cuisine icon Diet
Plant-Based, Vegetarian
cuisine icon Cooking Technique
Pressure Cook, Slow Cook
cuisine icon Notes
["Don’t substitute coconut milk for the coconut water. The richness of coconut milk—even light coconut milk—will result in a heavy, almost gummy texture. When cooking is done, don’t leave the inner pot in the housing. The residual heat had a tendency to overcook the grains; it’s best to remove the insert before allowing the rice to rest."]
cuisine icon Keywords
1-2 hours, 6 servings, bunch scallions, can small red beans or kidney beans, chopped fresh cilantro leaves, coconut oil, coconut water, contributed, ground cumin, instant pot rice, kosher salt and ground black pepper, long grain white rice, lunch, main course, medium, medium garlic cloves, minced fresh cilantro stems, modern, plant-based, pressure cook, side dish, slow cook, small red bell pepper, vegetarian, white sugar

serving icon Servings
6 servings
Ingredients
  • 3 tbsp coconut oil
  • 1 1/2 cups long grain white rice
  • 1 bunch scallions
  • 4 medium garlic cloves
  • 1 small red bell pepper
  • 2 tbsp minced fresh cilantro stems
  • 1/2 cup chopped fresh cilantro leaves
  • 2 1/2 cups coconut water
  • 1 tsp ground cumin
  • 1 tsp white sugar
  • Kosher salt and ground black pepper
  • 15 1/2- oz can small red beans or kidney beans
Instructions
  • START: In a 6-quart Instant Pot, stir together the oil, rice, scallions, garlic, bell pepper and cilantro stems. Add the coconut water, cumin, sugar, 2 teaspoons salt and 1 teaspoon pepper. Stir to combine, then distribute the mixture in an even layer.
  • Fast: Lock the lid in place and move the pressure valve to Sealing. Select Pressure Cook or Manual; adjust the pressure level to Low. Set the cooking time for 10 minutes. When pressure cooking is complete, quick-release the steam by moving the pressure valve to Venting. Press Cancel, then carefully open the pot.
    >br/>--OR--

    Slow: Select More/High Sauté and bring the mixture to a boil. Press Cancel, then lock the lid in place and move the pressure valve to Venting. Select Slow Cook and set the temperature to Less/Low. Set the cooking time for 2 to 2 1/2 hours; the rice is done when the liquid is absorbed and the grains are tender. Press Cancel, then carefully open the pot.
  • FINISH: Using potholders, carefully remove the insert from the housing. Without fluffing the rice, scatter the beans over the surface, then drape a kitchen towel across the top and re-cover without locking the lid in place. Let stand for 10 minutes. Uncover and add the cilantro leaves, then fluff the rice, stirring in the beans and cilantro. Taste and season with salt and pepper.
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