Indian Food

Mango Sticky Rice (Instant Pot & Stovetop)

This recipe is inspired by the sweet, sticky rice that’s sold in the markets in Thailand and Malaysia. The “Mango Sticky Rice” is a Thai dish that consists of sticky rice, sweetened mango, and coconut milk served with a simple sauce made from green curry paste.

There is no shortage of sticky rice in the South Asian region. But some people seem to have a knack in making the perfect sweet and sticky rice. This is what I have tried to do in my own kitchen and I think it turned out pretty great. Needless to say, that I am very happy about this. So, I decided to share my recipe with you. I hope you like it.

I’ve always had a thing for sticky rice. When we lived in a small apartment in Bangkok, the only way to cook it was a heavy-bottomed pot on the stove, and that dish often resulted in a brown bottom and undercooked rice. With this recipe, you can make it in the microwave or stovetop, and skip the brown bottom.. Read more about mango sticky rice recipe and let us know what you think.Making mango sticky rice at home is easier than you think! Glutinous rice flavored with a sweet coconut sauce and served with delicious summer mangoes – there can’t be a better summer dessert!

Cook it in the Instant Pot or on the stove.

It’s been incredibly hot here lately. I never thought that there would be temperatures of 45°C here. We almost didn’t reach 90 degrees in the summer, but this year was very different.

Let’s hope the heat is behind us and we can get back to our usual Seattle summer. Summer is synonymous with fresh fruit, and we can’t talk about summer fruit without talking about mangoes! Since I have an abundance of sweet mangoes in the house right now, I’m making all kinds of recipes with mangoes, from mango ice cream to mango shrikhand.

This Thai mango sticky rice is another favorite of mine. There’s a little Thai restaurant not far from my house, and we really like their mango sticky rice. They only have them in the summer, when the mango is in season, and sometimes we would go to their restaurant just to eat them.

We haven’t been to this Thai restaurant in a long time, and since we had so much mango, I had to make mango sticky rice at home.

What is mango sticky rice?

This is a traditional Thai dessert of sweet/glutinous rice, also called glutinous rice. In terms of appearance, it is very different from the usual white rice varieties. Sarvesh says it is similar to the candied fennel eaten after meals in India. It is very tasty and can be used in desserts.

Traditionally, the rice is steamed and then soaked in a sweet and salty coconut-based sauce. It is topped with an even tastier coconut sauce and served with sweetened mango and toasted sesame seeds (or mung bean seeds).

Ingredients

The recipe requires only a few ingredients, rice being the most important.

Sticky rice/sweet rice : You will only need this type of rice for this recipe. There’s no replacement here. Glutinous rice can be found in Asian grocery stores or in regular grocery stores in the Asian foods section. I just bought it at a local grocery store (QFC and Butterfly brand). You can also find it on amazon.

Coconut milk: Much of the flavor of this dessert comes from the coconut milk, so it’s important to use coconut milk that tastes good. My choice is Chaokoh or Aroy-D brands. Make sure it’s unsweetened coconut milk. I like to use canned coconut milk.

Mango: The mango used in this recipe should be sweet. Use any sweet, ripe, unpeeled mango you can find at your grocery store.

Instant pot instructions

1- Take 1 cup (205 grams) of sweet rice in a bowl and rinse it with cold water until the water runs clear. I did this rinse 6-7 times until the water was no longer cloudy.

2- Then drain the rice through a sieve. Do this step, otherwise water may remain in the rice, which will affect the final texture of the rice.

3- Now transfer to a steel bowl (that fits in a pan) and add 2/3 cup + 1 tablespoon of water (about 175 ml of water). Stir to make sure all the rice is submerged. Place the lid on the bowl.

4- Now add 1.5 cups of water to the inner steel of the Instant Pot. Install the stand (I use a long-handled stand that I bought separately, not the one that comes with the Instant Pot), then place the rice bowl on the stand. You can make a foil loop (by rolling up a long piece of foil so you can easily lift the bowl). Close the lid and press the button for manual or pressure cooking. Boil under high pressure for 12 minutes. Allow the pressure to release naturally for 15 minutes and then release the remaining pressure manually.

5- While rice is cooking, pour 2/3 cup coconut milk into a saucepan over medium heat. Add 1/4 cup sugar and 1/4 teaspoon salt. Stir until the sugar is completely dissolved and the mixture is hot. Set it aside.

6- When the rice is done, open the lid and carefully remove the steel bowl from the pan (I use a pair of tongs with handles that I have, or you can use an aluminum sling if you have one). Transfer the cooked sauce to a large bowl, making sure it is still warm when you transfer it to the bowl. Now add the hot cooked rice to the bowl.

7- Using a spatula, mix the rice with the coconut sauce until everything is well mixed. It may seem a little runny now, but the rice will absorb all the sauce. Cover and let the rice stand for about 45 minutes to absorb all the flavors.

8- When about 45 minutes have passed and it is time to serve the dessert, prepare the coconut sauce to pour over the dessert. In a saucepan over medium heat, add 1 cup coconut milk, 3 tablespoons sugar and 1/2 teaspoon salt. Stir until the sugar is melted.

9- When the mixture is slightly warm and the sugar has dissolved, take 2 tablespoons of the sweetened coconut milk from the pan into a small bowl. Add 1 tablespoon cornstarch and stir until smooth.

10- Put this cornstarch suspension back into the pot and stir constantly. The mixture will begin to thicken immediately. Remove the pan from the heat when the sauce has reached the desired thickness. You can add more coconut milk to dilute it to your taste.

11- To slice the mango, first remove the skin with a peeler or a knife. Then cut both sides of the mango pit. Then cut each piece into 4-5 small pieces.

12- To serve, transfer the sweet rice to a serving bowl and garnish with mango slices. Pour the prepared condensed coconut sauce on top. Sprinkle with toasted sesame seeds and serve immediately.

Cooking rice on the hob

1- To cook rice on the stove, first rinse the rice with cold water until the water runs clear. I did this about 6-7 times until the water was clear. Then soak it overnight or for at least 4 hours in 3 cups of water.

2- In the morning, drain the water through a sieve. Drain the rice for a few minutes on a colander until all the water has drained away. Then transfer it to a muslin cloth and spread it out a bit. Pin the edges of the muslin to cover the rice.

3- Heat the steamer until the water boils. Then place the rice, wrapped in muslin, on the steamer. Cover and steam over medium heat for 20-25 minutes.

4- Carefully remove from the steamer. The rice is already perfectly cooked at this stage. Follow the rest of the steps to prepare the glutinous rice as is.

Service options and storage of residues

It is a dessert to be eaten immediately. It is better to eat it the same day or even better a few hours after cooking. Leftover rice can be stored in the refrigerator, but it will become rock hard.

If you have leftovers, try steaming the rice again to make it softer, and make some more coconut sauce and add that to make it softer still. You can try cooking it in the microwave by covering it with a damp cloth and then heating it in the microwave.

Tips and tricks

  • Only sweet, glutinous rice or sticky rice should be used for this recipe. Please do not cook it with other rice. You can find it in the Asian section of your grocery store or you can order it online.
  • The coconut cream should have a good balance between sweet and salty. You can adjust the salt and sugar to suit your taste.
  • Serve this dessert immediately. It is best to eat it within two hours of cooking.
  • I have provided instructions for both cooking methods: on the stove, which is the traditional method, and in the Instant Pot. I think they both turned out well. If you want to steam it, you need to prepare it in advance and soak it overnight. The Instant Pot’s faster. I understand it’s not the traditional method.

Frequently Asked Questions

What is mango sticky rice made of?

This is a Thai dessert of steamed sweet/glutinous rice, served with mango and a sweet and salty coconut cream sauce.

Is the mango sticky rice served hot or cold?

You can serve it either way, but I prefer to serve it warm. You can also serve it a few hours after the rice is cooked. Don’t put it in the fridge before serving.

Is this dessert vegan and gluten-free?

Yes, the mango sticky rice is vegan and gluten free. So you can serve it to people with different dietary restrictions. Plus, it’s nut-free.

Can I reheat the mango sticky rice?

You should eat it right after you cook it. But if you absolutely must reheat the dish, try it in the steamer to soften the rice and add a little coconut sauce to soften the rice a bit.

If you’ve tried this recipe, don’t forget to write it down! You can also follow me on Facebook and Instagram to see what’s new in my kitchen, and on YouTube to watch my latest videos.

Mango sticky rice

Manali

Sweetened coconut cream sticky rice with fresh sweet mango – this mango sticky rice is easier to make at home than you think! Cook it in the Instant Pot or on the stove!

Cooking time 10 minutes

Cooking time 40 minutes

Total time 50 minutes

Dessert race

Thai cuisine

Service 4

Calories 447 kcal

2 large mangoes, to serve

Toasted sesame seeds, to serve

  • Take 1 cup (205 grams) of sweet rice into a bowl and rinse it in cold water until the water runs clear. I rinsed the rice 6-7 times until the water was no longer cloudy. Then remove the water from the rice with a sieve. Do this step, otherwise water may remain in the rice, which will affect the final texture of the rice.
  • Now put it in a steel bowl (that fits in your Instant Pot) and add 2/3 cup + 1 tablespoon of water (about 175 ml of water). Stir to make sure all the rice is submerged. Place the lid on the bowl.
  • Now add 1.5 cups of water to the inner steel of the Instant Pot. Install the stand (I use a long-handled stand that I bought separately, not the one that comes with the Instant Pot), then place the rice bowl on the stand. You can make a foil loop (by rolling up a long piece of foil so you can easily lift the bowl). Close the lid and press the button for manual or pressure cooking. Boil under high pressure for 12 minutes. Allow the pressure to release naturally for 15 minutes and then release the remaining pressure manually.
  • While rice is cooking, pour 2/3 cup coconut milk into a saucepan over medium heat. Add 1/4 cup sugar and 1/4 teaspoon salt. Stir until the sugar is completely dissolved and the mixture is hot. Set it aside.
  • When the rice is done, open the lid and carefully remove the steel bowl from the pan (I use tongs that I own, or you can use an aluminum slingshot if you have one). Transfer the cooked sauce to a large bowl, making sure it is still warm when you transfer it to the bowl. Now add the hot cooked rice to the bowl and stir with a spatula until the rice and coconut sauce are combined. It may seem a little runny now, but the rice will absorb all the sauce. Cover and let the rice stand for about 45 minutes to absorb all the flavors.
  • When about 45 minutes have passed and it is time to serve the dessert, prepare the coconut sauce to pour over the dessert. In a saucepan over medium heat, add 1 cup coconut milk, 3 tablespoons sugar and 1/2 teaspoon salt. Stir until the sugar is melted.
  • When the mixture is slightly warm and the sugar has dissolved, remove 2 tablespoons of the sweetened coconut milk from the saucepan and place in a small bowl. Add 1 tablespoon cornstarch and stir until smooth. Put this corn porridge back into the pot and stir constantly. The mixture will begin to thicken immediately. Remove the pan from the heat when the sauce has reached the desired thickness. You can add more coconut milk to dilute it to your taste.
  • To slice the mango, first remove the skin with a peeler or knife. Then cut both sides of the mango pit. Then cut each piece into 4-5 small pieces. Transfer sweet rice to a serving bowl and garnish with mango slices. Pour the prepared condensed coconut sauce on top. Sprinkle with toasted sesame seeds. Serve immediately.

Instructions for use of the pot/steam oven

  • To cook rice on the stove, first rinse the rice with cold water until the water runs clear. I did this about 6-7 times until the water was clear. Then soak it overnight or for at least 4 hours in 3 cups of water.
  • In the morning, drain through a sieve. Drain the rice for a few minutes on a colander until all the water has drained away. There is no alternative for the children to go to school. Pin the edges of the muslin to cover the rice.
  • Heat the steamer until the water comes to a boil. Then place the rice, wrapped in muslin, on the steamer. Cover and steam over medium heat for 20-25 minutes.
  • Carefully remove the shock absorber. The rice is already perfectly cooked at this stage. Perform the remaining steps as described above.
  • Only sweet/glutenous rice may be used in this recipe. Please do not cook it with other rice. You can find it in the Asian section of your grocery store or you can order it online.
  • The coconut cream should have a good balance between sweet and salty. You can adjust the salt and sugar to suit your taste.
  • Serve this dessert immediately. It is best to eat it within two hours of cooking.
  • I have provided instructions for both cooking methods: on the stove, which is the traditional method, and in the Instant Pot. I think they both turned out well. If you want to steam it, you need to prepare it in advance and soak it overnight. The Instant Pot’s faster. I understand it’s not the traditional method.
  • You can also use rice flour (about 2 teaspoons) instead of cornstarch to thicken the sauce.
  • The total time is indicated for the Instant Pot method. If you use the method on the stove, an additional soaking time of 8 hours is required.

Calories: 447 kcalCarbohydrates: 64 g Protein: 5 gFat: 20 gSaturated fat: 18 gMultiple unsaturated fat: 1 gFortified fat: 1 gSodium: 454 mgPotassium: 243 mgFiber: 1 gSugar: 21 gVitamin C: 1 mgCalcium: 24 mgIron: 4 mgSticky rice is a type of rice that has absorbed moisture in the form of coconut milk, which makes it sticky. It is popular in many countries. In Thailand it is called “Mango Sticky Rice”, because in the old times, mango was the most popular ingredient used for making the sticky rice.. Read more about instant pot mango rice pudding and let us know what you think.{“@context”:”https://schema.org”,”@type”:”FAQPage”,”mainEntity”:[{“@type”:”Question”,”name”:”How do you make mango sticky rice in the instant pot?”,”acceptedAnswer”:{“@type”:”Answer”,”text”:” Mango sticky rice is made by cooking the rice in a sweetened coconut milk mixture.”}},{“@type”:”Question”,”name”:”How do I steam sticky rice in an instant pot?”,”acceptedAnswer”:{“@type”:”Answer”,”text”:” To steam sticky rice in an instant pot, you will need to use the saute function. Add a little bit of oil to the bottom of your instant pot and then add the rice. Cook for about 3 minutes on high heat, stirring occasionally. Then add 1/2 cup of water and close the lid. Set your timer for 5 minutes and let it cook until all of the water is absorbed by the rice.”}},{“@type”:”Question”,”name”:”Why is my instant pot rice gummy?”,”acceptedAnswer”:{“@type”:”Answer”,”text”:” The rice may have been overcooked.”}}]}

Frequently Asked Questions

How do you make mango sticky rice in the instant pot?

Mango sticky rice is made by cooking the rice in a sweetened coconut milk mixture.

How do I steam sticky rice in an instant pot?

To steam sticky rice in an instant pot, you will need to use the saute function. Add a little bit of oil to the bottom of your instant pot and then add the rice. Cook for about 3 minutes on high heat, stirring occasionally. Then add 1/2 cup of water and close the lid. Set your timer for 5 minutes and let it cook until all of the water is absorbed by the rice.

Why is my instant pot rice gummy?

The rice may have been overcooked.

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