Put the rinsed rice into the pressure cooker and mix with the water, salt and olive oil.

Close the lid and cook for 10 minutes once it reaches pressure, then let the steam release naturally and rest the rice.

Combine the toasted grated coconut, chopped mint and coriander, chopped spring onion, sliced red onion and bruised lemongrass in a bowl.

Transfer the cooked rice to a large bowl and gently fold in the herb mixture, taking care not to crush the grains.