This incredibly delicious Thai Mango Sticky Rice (In Rice Cooker) comes together in about 30 minutes and is made all in one pot for a easy dessert your family will love! Feel free to switch up the toppings or add in your favorite fruits to suit your taste, or use it as a fantastic way to clean out the fridge. It’s a perfect way to satisfy your sweet tooth on a busy weeknight!
Ingredient Breakdown
- 1 cup Sweet Rice
- 1 ½ cups Water
- 1-2 ripe Mangoes
- 2 cups Full Cream Coconut Milk (I used Chaokoh)
- ½ cup Brown Sugar
- ½ tsp Salt
How to Make Thai Mango Sticky Rice
Ready to dive in? Let’s get cooking!
Rinse the Rice: Start by rinsing 1 cup of sweet rice under cool water until the water runs clear. This helps remove excess starch, which can cause your rice to become gummy.
Cook the Rice: In your rice cooker, combine the rinsed rice and 1 ½ cups of water. Switch it on! If you’re cooking on the stove, place the mixture in a pot and bring it to a boil, then reduce the heat, cover, and simmer for about 20 minutes or until the rice is tender and the water is absorbed.
Prepare the Coconut Sauce: While the rice is cooking, grab a saucepan. Add 2 cups of full cream coconut milk, ½ cup of brown sugar, and ½ tsp salt. Heat over medium heat, stirring occasionally, until it thickens slightly, about 3-5 minutes. Turn off the heat, but keep it warm.
Combine: Once the sticky rice is cooked, pour in ¼ to ½ of the coconut sauce. Let it sit for about 5 minutes so the rice can soak up all that deliciousness.
Serve It Up: Spoon the sticky rice onto a plate, top it with freshly sliced mangoes, and generously drizzle the remaining coconut sauce over everything. Garnish with toasted sesame seeds, if desired, and enjoy!
Wow, just imagine that creamy, sweet, tropical goodness! It’s absolutely irresistible!
Why I Love This Recipe
This is my go-to recipe when I need a comforting dessert that’s easy to whip up! The magic of this dish lies not only in its simplicity but also in how every generation of my family has enjoyed it. I’m a real sucker for comfort food that brings back memories, and this sticky rice does just that! Best of all, you can use whatever fruits you’ve got on hand, making it super versatile. Plus, once you’ve made it a couple of times, you’ll find yourself making quick adjustments to the recipe like I do, which keeps it exciting.
If you loved this Thai Mango Sticky Rice, be sure to check out my Persian Jeweled Rice, my Mexican Sweet Corn Risotto, or my Lemon Parmesan Zucchini Risotto!
Why This Recipe Works
Quick & Easy
This recipe comes together in under 30 minutes, all thanks to the rice cooker. It’s seriously perfect for busy weeknight dinners when you want something sweet without spending hours in the kitchen.
One Pot
Minimal cleanup required! You’ll only use your rice cooker (or pot) and a saucepan. That’s a win when you’re juggling chores and family time!
Customizable
Switch it up! You can throw in your favorite seasonal fruits or even nuts. I mean, who doesn’t love a little variety?
Crowd-Pleaser
The whole family will love it! Seriously, the kids love the visuals of the bright mango slices against the sticky rice, and who can resist that sweet coconut sauce?
Make-Ahead Friendly
You can totally make the sticky rice ahead of time and keep it warm, plus the coconut sauce can be stored separately. Just reheat and assemble when you’re ready to serve!
Serving Suggestions
Looking for what to serve with Thai Mango Sticky Rice? It pairs beautifully with a cup of jasmine tea or a tropical smoothie. You can also lay out a bunch of fresh fruits like kiwi, dragon fruit, or pineapple for a colorful dessert spread.
Storage
Leftovers can be stored in an airtight container in the fridge for up to 3 days. Just be aware that the rice may harden as it cools, so keep it moist by adding a splash of coconut milk or water when you reheat.
Reheating Instructions
To reheat, pop it back in the microwave for about 30 seconds, or warm it on the stove over low heat, stirring occasionally until heated through.
Freezer Friendly
If you’re looking to make this ahead, good news! It’s freezer friendly! Store the cooled sticky rice in an airtight container and it’ll last up to 2 months. Just thaw in the fridge overnight and reheat as mentioned above.
So there you have it, folks! A delightful, quick, and easy Thai Mango Sticky Rice that brings tons of flavor and comfort straight to your table. Give it a go and let me know how your family loves it! Remember, cooking should be fun, so don’t stress, just enjoy! Follow us on Pinterest for daily inspiration that brings warmth to your table!
Thai Mango Sticky Rice
Ingredients
Method
- Rinse the sweet rice under cool water until the water runs clear to remove excess starch.
- In the rice cooker, combine the rinsed rice and water, and start cooking. If using the stove, bring to a boil, reduce heat, cover, and simmer for about 20 minutes.
- While the rice is cooking, prepare the coconut sauce by combining coconut milk, brown sugar, and salt in a saucepan. Heat over medium until slightly thickened, about 3-5 minutes.
- Once the rice is cooked, pour in ¼ to ½ of the coconut sauce and let it sit for about 5 minutes.
- Serve the sticky rice on a plate, topped with sliced mangoes and the remaining coconut sauce. Garnish with toasted sesame seeds if desired.