Mango Sticky Rice
User Reviews
5
Mango Sticky Rice
Description
This Mango Sticky Rice recipe starts by washing glutinous rice which is cooked with water in an Instant Pot for 30 minutes at high pressure with natural release, eliminating the need for pre-soaking. While the rice cooks, coconut milk is simmered with sugar until bubbling, then thickened with a cornstarch and water mixture to form a creamy coconut sauce. The sauce thickens further as it cools. Fresh, ripe mangoes are peeled and sliced to accompany the rice. When ready to serve, the sticky rice is topped with slices of mango and drizzled with the sweetened coconut sauce.
The dish balances the chewy sticky rice texture with the juicy sweetness of mango and the smooth richness of coconut sauce. It is a classic combination in Thai cuisine, best enjoyed as a dessert or sweet snack on warm days. The use of an Instant Pot simplifies cooking the rice without soaking.
Using a bamboo basket for steaming is an alternative method if preferred, though that requires soaking the rice for 1 to 2 hours and longer steaming. Coconut milk brands differ slightly, with preference for creamier varieties enhancing flavor. Adjust sugar amount to taste, noting the sauce thickens after cooling.
Ingredients
- 3 Mango small
Instant Pot Cook Rice:
- 1 cup glutinous rice
- ⅔ cup water
Coconut Sauce:
- 1 can coconut milk (14 fl oz or 400 ml)
- ¾ cup sugar
- 1 tablespoon corn starch
- 2 tablespoons water
Instructions
- Wash and drain 1 cup of glutinous rice very well. Pour a cup of water and put a rack inside the instant pot.
- Then, put a bowl in the pressure cooker, add 1 cup washed glutinous rice and ⅔ cup water in the container. Level it and make sure all the rice is covered with water. Close the lid and vent manual for 30 minutes at high pressure and natural release.
- While the rice is cooking, pour a can of coconut milk into a pot. Add ¾ cup sugar and turn on a small fire and keep stirring until it’s bubbling.(You can use more or less sugar depending on your sweetness.)
- Mix 1 tablespoon of cornstarch and 2 tablespoons of water in a container. Then, add the cornstarch mixture slowly in the coconut milk until it thickens. ( The sauce will thicken when it cools off.)
- Peel off skin and slice 3 small mangoes.
- When the rice is ready, put the cooked glutinous rice, mango and sweet coconut sauce on top of the sticky rice and mango.
Notes
- If steaming rice in a bamboo basket, soak glutinous rice for 1 to 2 hours before cooking and steam for 20–25 minutes until soft.
- Level the rice in the cooking container and ensure it is fully covered with water for even cooking.
- The ARoy-D brand coconut milk is preferred for creaminess, but other brands can be used.
- Adjust sugar in coconut sauce to taste; remember the sauce thickens as it cools.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 403 kcal
% Daily Value*
| Calories | 403kcal | 20% |
| Carbohydrates | 69g | 23% |
| Protein | 4g | 8% |
| Fat | 14g | 22% |
| Saturated Fat | 12g | 60% |
| Sodium | 13mg | 1% |
| Potassium | 338mg | 7% |
| Fiber | 3g | 12% |
| Sugar | 39g | 78% |
| Vitamin A | 1120IU | 22% |
| Vitamin C | 38mg | 42% |
| Calcium | 26mg | 3% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
