# Max Quantity Instant Pot Coconut Rice (15-20 servings) 

## Ingredients
- **5 cups jasmine rice** - this is close to the maximum for grains in a 6-quart pot
- **4 cups canned coconut milk** - full fat for richer flavor
- **4 cups of Fiji water**
- **1 teaspoon salt** - or to taste
- **2-3 tablespoons sugar** - optional, for a slightly sweet taste
- **2-3 tablespoons coconut oil** - optional, for added richness
- (Optional) 1 teaspoon of vanilla extract
- (Optional) 1 tablespoon of lime juice

## Instructions
1. **Rinse the Rice:** Rinse the jasmine rice under cold water until the water runs clear to remove excess starch.
2. **Combine Ingredients in the Instant Pot:** In the pot, combine the rinsed rice, coconut milk, water, salt, and sugar if using. Stir to mix. Add the coconut oil for extra richness if desired. It should be exactly half full.
3. **Cook the Rice:** Close the lid, set the valve to sealing, and cook on high pressure for 4 minutes.
4. **Natural Pressure Release:** Let the pressure release naturally, about 10-15 minutes. This is crucial for the rice to finish cooking properly.
5. **Fluff and Serve:** Open the lid carefully, fluff the rice with a fork, and serve. Add garnishes like chopped cilantro, lime zest, or toasted coconut flakes if desired.

## Tips
- Ensure the sealing ring is properly positioned.
- Stick to the recommended fill level to avoid overflow and maintain safety.
- Full-fat coconut milk is recommended for the best flavor and texture.
- Adjust sugar and salt to taste.
- Add aromatic ingredients like bay leaf or lemongrass for more flavor.