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Instant Pot Mango Sticky Rice

5 from 1 vote
Easy restaurant quality mango sticky rice recipe
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Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup sweet/glutinous rice
  • 2 cups water For inner pot of Instant Pot
  • 1 cup water Please see note for water ratio
  • 1 can coconut milk 13.5 fl oz can
  • 1/2 cup sugar
  • 1/8 tsp salt
  • 1 tbsp cornstarch
  • 1 ripe mango
  • sesame seeds

Equipment

  • Instant Pot
  • Trivet
  • Sauce Pan

Method
 

  1. Add 2 cups of water into the Instant Pot.
  2. Rinse and drain 1 cup of sweet rice. Place rice in a heatproof bowl and add 1 cup of water to cover the rice. Make sure rice is fully submerged in the water. Place the bowl on top of the trivet into the Instant Pot [see note].
  3. High-Pressure cook for 15 minutes and natural release.
  4. Combine 1 can of coconut milk, 1/2 cup sugar, and 1/8 teaspoon of salt into a pot on the stovetop. Bring ingredients to a slight boil just to dissolve the sugar.
  5. Pour half of the coconut mixture into the cooked sweet rice and stir well. Allow to soak and cool for 10 minutes.
  6. In a small bowl, combine 1 tablespoon cornstarch and 1 tablespoon of cold water to create a cornstarch slurry. If you omit this step, the sauce will not be as thick or you can try using coconut cream instead of coconut milk for a thicker, richer sauce. Add this slurry to the other half of the coconut mixture to get a thicker sauce.
  7. Peel and slice the mango. Arrange mango on top of sticky rice and add additional coconut sauce. Sprink with sesame seeds and enjoy!

Notes

* For the rice to water ratio – 1:1 seems to be sufficient for most [1 cup sweet rice, 1 cup water]. Depends on how you like the texture of your rice, if you prefer a softer texture, use 1 and 1/4 cup of water.