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Thai Mango Sticky Rice

Leftovers Girl
A delightful combination of coconut and mangoes for a refreshing summer treat.
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Prep Time 30 mins
Cook Time 30 mins
Soaking time for rice 4 hrs
Course Dessert
Cuisine Thai
Servings 6

Equipment

  • InstantPot
  • Steamer Basket for InstantPot
  • Steaming Rack InstantPot

Ingredients
  

Sticky Rice

  • 1 cup Thai glutinous rice
  • ⅔ cup coconut milk from a can
  • ½ cup sugar
  • ½ tsp salt

Coconut Sauce

  • ½ cup coconut milk from a can
  • ⅛ tsp salt
  • 1 tsp rice flour sub cornstarch
  • 1 tbsp water

For Serving

  • 2 mangoes medium sized, sliced or cubed
  • lime zest grated, optional
  • sprig of mint for garnish, optional
  • toasted coconut optional

Instructions
 

Sticky Rice

  • Soak the rice in cold tap water for 1 to 4 hours.
  • Drain the rice. Line the steamer basket accessory for the InstantPot with a cheesecloth or a white cotton towel. This will keep the rice in one place. Place the steamer basket on top of the steaming rack inside of your InstantPot. Add 1 -2 cups of water to the InstantPot, making sure that the water does not reach the rice. There should be about 1 cm of space between the water and rice.
  • Pressure cook on high for 12 minutes and set to natural release for 12 minutes.
  • Add the coconut milk, sugar, and salt to a saucepan and combine over medium heat until the sugar is completely dissolved. Keep this mixture warm until the rice is ready.
  • Remove the rice from the InstantPot. Some of the grains will get stuck to the cheesecloth so take some time to remove as much as you can.
  • Transfer the cooked rice into a medium sized bowl and add the coconut mixture on top, making sure that the rice is evenly coated. Let it sit for 20 minutes. After 20 minutes, use a rubber spatula to break apart the lumps of rice, and turn the mixture to evenly coat the rice again. Set aside for another 20 minutes before assembling.

Coconut Sauce

  • Combine the rice flour (or cornstarch) with the water and stir until no longer lump.
  • Add the flour mixture to the coconut milk and salt in a small saucepan and thicken over medium heat. Taste test to ensure the salt level is at your preference. ¼
  • Allow the mixture to cool before serving.

Assembly

  • Add a few heaping spoonfuls of the sticky rice to your serving dish. You can shape into a square or smooth off the top so it is round.
  • Arrange your sliced or diced mangoes around the rice. Have some fun getting creative here!
  • Pour a few spoonfuls of coconut sauce over top. Garnish with lime zest, a sprig of mint, and toasted coconut. Enjoy!

Notes

  1. This recipe works best using full fat coconut milk from a can. Do not use boxed coconut milk as this will not have enough fat.
  2. We recommend soaking the rice for at least 1 hour. If you have the time, you can soak up to 4 hours.
  3. Some people may prefer a saltier coconut sauce. I found that a quarter teaspoon was far too salty for us, so I reduced to an eighth.
  4. This recipe calls for Thai glutinous rice which can be found at your local Asian market.
Keyword coconut, dessert, Mango, rice, thai, Vegan, Vegetarian