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Rice Cooker Mango Sticky Rice

An incredibly easy, foolproof method for making authentic Thai mango sticky rice at home using a standard rice cooker. Sweet, creamy, and bursting with fresh mango flavor.
Print Recipe
Prep Time 40 minutes
Cook Time 20 minutes
Resting Time 30 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dessert, Snack
Cuisine: Asian, Thai
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Sticky Rice
  • 1 cup glutinous rice also called sweet rice or sticky rice
  • 1 cup water for cooking in the rice cooker
Sweet Coconut Syrup (for the rice)
  • 0.75 cup full-fat coconut milk
  • 0.5 cup granulated sugar
  • 0.5 tsp kosher salt
Salted Coconut Topping
  • 0.5 cup full-fat coconut milk the remainder of the can
  • 2 tbsp granulated sugar
  • 0.25 tsp kosher salt
  • 1 tsp cornstarch mixed with 1 tbsp water
Assembly
  • 2 large ripe mangoes Ataulfo or Champagne preferred, sliced
  • 1 tbsp toasted sesame seeds for garnish

Equipment

  • Rice Cooker
  • Small Saucepan
  • Mixing bowls
  • Silicone spatula

Method
 

  1. Wash the glutinous rice until the water runs clear. Place in the rice cooker pot with 1 cup of water and let soak for 30-45 minutes.
  2. Start the rice cooker on the standard 'white rice' setting. Once finished, let the rice rest on warm for 10 minutes without opening the lid.
  3. While the rice cooks, gently heat 3/4 cup coconut milk, 1/2 cup sugar, and 1/2 tsp salt in a small saucepan until dissolved. Do not boil.
  4. Transfer the hot, cooked rice to a bowl. Pour the warm syrup over the rice and fold gently. Cover and let sit for 20-30 minutes to absorb the liquid.
  5. In the same saucepan, add the remaining coconut milk, 2 tbsp sugar, and 1/4 tsp salt. Whisk in the cornstarch slurry. Heat gently until thickened into a sauce.
  6. Peel and slice the fresh mangoes.
  7. Serve a mound of the warm sticky rice with the sliced mango. Drizzle generously with the thick coconut topping sauce and garnish with toasted sesame seeds.

Notes

Do not refrigerate leftover sticky rice, as it will become hard. Store at room temperature in an airtight container for up to 1 day.