If you love Mango Sticky Rice as much as I do, but you don’t have a steamer basket, or you keep messing up using other recipes, I have the most fool-proof and easy way to make restaurant-quality mango sticky rice at home: using your rice cooker! Mango sticky rice is a traditional Thai dessert with three main components: glutinous sticky rice, fresh ripe mangoes, and a coconut sauce that ties it all together. These simple ingredients combined showcase the fantastic flavors of Southeast Asia!
How to make sticky rice in your rice cooker
Traditionally, sticky rice is made in a bamboo steamer, but that often requires many hours of soaking the rice before cooking it and babysitting the steamer to ensure that everything is cooking properly. Using a rice cooker, you can cut down on time and energy and make it super foolproof!
To start, you’ll still need to rinse, drain, and soak your sticky rice in water. However, instead of overnight, you’ll only need to soak it for 1-2 hours. Once your rice is done soaking, we’ll drain and cook it in the rice cooker exactly the same way you would cook white rice. I like making it at a 1:1 ratio, equal parts sticky rice to water. You’ll be left with an extra gooey sticky rice. If you want yours a bit drier, feel free to reduce the amount of water by a quarter. Add the rice and water to your rice cooker, and cook it on standard white rice mode.
When it’s done cooking, mix in a bit of the coconut sauce and let it sit for 5-10 minutes covered in the rice cooker to allow the rice to absorb all that delicious coconut sauce. Then, you’re ready to serve!
Serving the Mango Sticky Rice
You could traditionally plate your mango sticky rice on a plate with sliced mangoes, but today, we’ll serve it in a parfait style. We’ll layer sticky rice with cubed mangoes and sauce in a glass bowl or cup. Garnish simply with sesame seeds, and enjoy!
If you liked this easy dessert, make sure you check out my other sweet treats!
Easy Rice Cooker Mango Sticky Rice
2-3
servings30
minutes30
minutesIngredients
1 cup 1 Glutinous Sticky Rice
1 cup 1 Water
2 2 Champagne Mangos
- Coconut Sauce:
13.5 oz 13.5 Coconut Milk
1/4 cup 1/4 Sugar
1 tsp 1 Salt
2 2 Pandan Leaves
- Garnish:
Sesame Seeds
Directions
- Sticky Rice:
- In a mixing bowl, rinse sticky rice grains with tap water, and then drain. Repeat this step 3-4 times or until the water mostly runs clear.
- Add drained rice into a rice cooker with equal parts water. Cook sticky rice on standard white rice mode.
- When the rice is done cooking, add a couple of big spoonfuls of the sauce to the rice. Mix well, and let the sticky rice sit covered in the rice cooker for 10 minutes. Allow the rice to absorb the sticky rice.
- Coconut Sauce:
- Add coconut to a medium saucepan. Season with sugar and a pinch of salt, and add pandan leaves. Bring the coconut sauce to a low simmer and reduce the heat, allowing the pandan to steep in the coconut sauce.
- Mangoes:
- Peel mangoes and dice into cubes
- Serve:
- Layer sticky rice, cubed mangoes, and coconut sauce in a glass bowl or cup. Garnish with sesame seeds, and enjoy!
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