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Rice Cooker Mango Sticky Rice

An authentic Thai dessert hack using a standard rice cooker. Sweet, chewy glutinous rice is paired with ripe mango slices and finished with a luscious, salty-sweet coconut cream pour.
Print Recipe
Prep Time 1 hour 15 minutes
Cook Time 25 minutes
Total Time 1 hour 40 minutes
Servings: 4 servings
Course: Dessert
Cuisine: Asian, Thai
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Sticky Rice Base
  • 2 cups glutinous rice (sweet rice) must soak beforehand
  • 2.5 cups water for cooking the rice
Coconut Infusion Sauce
  • 1 can (13.5 oz) full-fat coconut milk divided use
  • 0.5 cup granulated sugar
  • 1 tsp salt
Salted Topping Sauce & Garnish
  • 0.5 cup thick coconut cream reserved from top of can
  • 1 tbsp sugar for topping sauce
  • 0.25 tsp salt for topping sauce, adjust to taste
  • 1 tsp cornstarch mixed with 2 tsp water for slurry
  • 2-3 whole ripe sweet mangoes sliced
  • 1 tbsp toasted sesame seeds for garnish

Equipment

  • Rice Cooker
  • Saucepan
  • Bowls for soaking and mixing

Method
 

  1. Rinse glutinous rice and soak in cool water for at least 1 hour (ideally 2-3 hours). Drain well.
  2. Add drained rice and 2.5 cups water to rice cooker. Cook on standard white rice setting.
  3. While rice cooks, carefully open coconut milk can. Scoop off 1/2 cup thick cream from top and reserve for topping sauce. Pour remaining thinner milk into a saucepan.
  4. Add 1/2 cup sugar and 1 tsp salt to the thinner milk in the saucepan. Heat gently until dissolved to create the infusion sauce. Keep warm.
  5. When rice cooker finishes, immediately fluff hot rice and pour over the warm infusion sauce. Stir well, close lid, and let sit on 'Warm' setting for 20-30 minutes to absorb.
  6. In a small saucepan, combine reserved thick coconut cream, 1 tbsp sugar, 1/4 tsp salt, and cornstarch slurry. Heat and whisk until thickened into a pourable sauce.
  7. Peel and slice mangoes.
  8. Plate warm sticky rice next to mango slices. Pour thickened salted coconut sauce generously over everything and sprinkle with sesame seeds.

Notes

Do not refrigerate leftovers; the rice will harden. Best eaten fresh at room temperature or warm.