Easy Rice Cooker Mango Sticky Rice
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
- Prep time
- 30 min
- Cook time
- 30 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 cup Glutinous Sticky Rice
- 1 cup Water
- 2 Champagne Mangos
- 13.5 oz Coconut Milk
- 1/4 cup Sugar
- 1 tsp Salt
- 2 Pandan Leaves
- Sesame Seeds
Instructions
- 1
Sticky Rice:
- 2
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.
- 3
Add drained rice into a rice cooker with equal parts water. Cook sticky rice on standard white rice mode.
- 4
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.
- 5
Coconut Sauce:
- 6
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.
- 7
Mangoes:
- 8
Peel mangoes and dice into cubes
- 9
Serve:
- 10
Layer sticky rice, cubed mangoes, and coconut sauce in a glass bowl or cup. Garnish with sesame seeds, and enjoy!