Easy Thai Mango Sticky Rice (In Rice Cooker) Recipe Video

I prepared my favorite Thai Sweet Sticky Rice using tender glutinous rice, rich coconut milk, and succulent ripe mangoes. This dessert blends traditional flavors with a hint of sugar and salt, creating a delightful combination that brightens any meal. The ingredients come together to create a truly irresistible treat.

I’ve been playing around with some easy Asian dessert recipes and I came up with this incredible twist on Thai Mango Sticky Rice that you can make right in your rice cooker. I was super excited when I tasted the perfectly steamed sticky rice mixed with the sweet coconut milk and just the right amount of sugar and salt.

Its texture is so unique and soft, and when you drizzle the sweet coconut sauce over it, well, it’s just magical. I always use 1 cup of glutinous rice, soaked for hours, then add 1 1/2 cups water in the cooker.

The sauce is made by combining 1 cup of full-fat coconut milk, 1/2 cup granulated sugar and a pinch of salt. And of course, nothing beats the freshness of two ripe mangoes cut into slices.

I know it sounds simple, but its balance of flavors really proves that sometimes the simplest ideas turn out to be the best. Enjoy exploring this easy and healthy dessert with me!

Why I Like this Recipe

I love this recipe because it gives me that creamy, sweet taste that just feels like a treat every time i eat it even on a regular day. One of the reasons i like it is how the sticky rice soaks up all the coconut milk and sugar so well that every bite is bursting with flavor. I also really enjoy the fresh mango slices, they add a tangy, juicy kick that balances the sweetness of the coconut sauce perfectly. Finally, it’s super simple to make even though it tastes like a fancy dessert, so i can whip it up whenever i want something delicious without spending hours in the kitchen.

Ingredients

• Sticky rice gives a chewy texture and provides carbohydrates to fuel energy.
• Full fat coconut milk adds rich creaminess and healthy fats to balance flavors.
• Ripe mangoes deliver natural sweetness and vitamins while brightening up the dish.
• Sugar sweetens the dish, intensifying the dessert’s inviting and rich taste.
• A pinch of salt and water brings all the ingredients together perfectly.

Ingredient Quantities

• 1 cup sticky or glutinous rice (rinced and soaked for at least 3 hours if you can)
• 1 1/2 cups water (for cooking in a rice cooker)
• 1 cup full-fat coconut milk
• 1/2 cup granulated sugar
• 1/4 teaspoon salt
• 2 ripe mangoes, peeled and cut into slices

How to Make this

1. Rinse the sticky rice really well then soak it in water for at least 3 hours if you can.

2. Drain the water from the rice and put the rinsed rice in your rice cooker with 1 1/2 cups water.

3. Turn the rice cooker on and let the rice cook until it’s done.

4. While the rice is cooking, mix 1 cup full-fat coconut milk, 1/2 cup sugar and 1/4 teaspoon salt in a saucepan.

5. Heat the coconut milk mixture over low heat and stir it until the sugar dissolves completely. Dont let it boil!

6. Once the rice is finished, transfer it to a big bowl and pour the warm coconut milk mixture over it. Stir gently so every grain gets coated.

7. Let the rice sit for about 10 minutes so it can absorb the coconut milk and become nice and flavorful.

8. Peel the ripe mangoes and cut them into slices.

9. Spoon the sticky rice into bowls and arrange the mango slices on top. If you like, drizzle any remaining coconut sauce over for extra flavor.

10. Serve your dessert warm or at room temperature and enjoy every bite!

Equipment Needed

1. Rice cooker for cooking the sticky rice
2. Strainer to drain the soaked rice
3. A large bowl for mixing the cooked rice with the coconut milk mixture
4. Measuring cups and spoons to get the right amount of water, coconut milk, sugar, and salt
5. Saucepan to heat the coconut milk, sugar, and salt mixture
6. Stirring spoon to mix the coconut milk mixture and to stir the rice later
7. Cutting board for peeling and slicing the mangoes
8. A sharp knife for cutting the mangoes
9. Serving bowls for dishin out your sticky rice and mango dessert

FAQ

Easy Thai Mango Sticky Rice (In Rice Cooker) Recipe Video Substitutions and Variations

• If you can’t find sticky or glutinous rice, you can try using short-grain rice instead, but the texture may not be exactly the same.
• If full‐fat coconut milk isn’t available, you can use light coconut milk or mix half coconut cream with half water, though it might alter the richness a bit.
• Instead of granulated sugar, you could use a similar amount of white sugar or even a natural sweetener like honey if you’re feeling adventurous, but expect a slight change in flavor.
• If ripe mangoes are hard to come by, you can substitute with peach slices or papaya for a different, yet tasty twist, though it won’t be quite as authentic.

Pro Tips

1. If you can, try soaking the rice for a bit longer than 3 hours if you have the time, cause it really makes a difference in texture and taste.
2. Make sure you heat the coconut milk mixture on low heat and stir constantly, cause if you let it boil, the flavor may change and the sugar might burn.
3. After mixing the coconut sauce with the sticky rice, let it sit a little longer than what the recipe suggests if you want an even richer flavor, just be patient.
4. When you are cutting the mangoes, go for pretty even slices so each bite has a similar mix of rice and fruit, it might seem small but it really helps with the overall taste and look of the dish.