Rinse 1 cup of jasmine rice in a fine mesh strainer under cold running water until the water runs clear.

For the Instant Pot version, place the rinsed jasmine rice into the pot. Add 1 cup of coconut milk and 1 cup of water or coconut water. Add a pinch of salt, secure the lid, and pressure cook on high for 3 minutes. Allow for a natural pressure release for 10 minutes.

After the natural pressure release, carefully remove the lid and fluff the coconut rice with a fork.

For the stovetop method, bring 1 cup of coconut milk and 1 cup of water or coconut water to a gentle boil in a medium saucepan. Stir in the rinsed jasmine rice and a pinch of salt. Cover, reduce heat to low, and simmer for 15-20 minutes.

Remove from heat and keep covered for an additional 15 minutes before fluffing with a fork.

Serve warm or store in an airtight container in the fridge for up to 7 days.