Mango Sticky Rice Recipe (Easy Rice Cooker Version)
Creamy coconut sticky rice layered with sweet ripe mangoes and silky coconut sauce for an easy grab-and-go version of the classic Thai dessert.
Ingredients
- 1 cup thai sweet rice or glutinous rice (220 g)
- 1 ¼ cup water
- 4 pcs ripe mangoes
Coconut sauce
- 2 ¼ cups coconut milk (500 ml)
- 1/2 cup granulated sugar (100 g)
- 1/4 tsp sea salt or regular kosher salt
Cornstarch Slurry
- 1 tbsp cornstarch
- 1 tbsp cold water
Garnish
- roasted sesame seed
Instructions
- In your rice cooker’s inner pot, add 1 cup of Thai sweet rice and rinse until the water runs mostly clear - about 3 to 4 times.
- Pour in 1 cup and ¼ cup of water, then give the rice a gentle mix to make sure each grain is wet and not sticking together.
- Cook it in your rice cooker using the “white rice” setting.
- Coconut Sauce: While waiting for your rice to cook, pour all the ingredients for the coconut sauce into a saucepan and mix until the sugar has fully dissolved.
- Don’t forget this step! Save ½ cup of your coconut sauce and set it aside. This is for your rice once it is done cooking.
- Cook the rest of your sauce over medium-high heat and let it come to a simmer while continuously stirring.
- In a small bowl, mix your cornstarch and water.
- Once your coconut sauce is simmering, pour in your cornstarch slurry and continue cooking over medium heat until it starts to thicken. Then remove it from the heat and let it cool on the side.
- Back to your Thai sticky rice: once the rice is done, remove the inner pot from the rice cooker to stop the cooking process.
- Add in the ½ cup of coconut sauce you saved and mix well. Let it cool on the side for at least 10 minutes.
- Cut your mangoes into small pieces and you’re ready to assemble!
- In a cup, add some mango cubes, rice, and then sauce (add however much you like!). Top it with more mangoes, then garnish with roasted sesame seeds.
- Enjoy your mango sticky rice on-the-go!
I try not to wash it until completely clear because some of the rice’s starch helps with the overall cooking. So once it starts to look clearer, but not fully clear, you can stop!
I only have the “white rice” setting, so this is what I used. If you have a “sweet” option, then you can try using that instead!
This will help you get a thick, shiny sauce.
The longer you cook your sauce, the thicker it gets, so make sure to watch it closely. I like mine slightly thickened, so I usually let it simmer for about 5 minutes.
Be aware that as it cools down, it will also become thicker.
You can check how thick your sauce is by coating the back of a spoon and running your finger across it once it has cooled slightly. If the sauce holds and doesn’t immediately drip back down, then it is starting to thicken.
This will allow your rice to absorb the coconut sauce, so every bite will taste like coconut. Don’t worry! This won’t change the texture of your rice, it will only enhance the flavour!