Rice Cooker Mango Sticky Rice

Mango sticky rice is one of my favorite desserts. It’s perfectly balanced with the sweetness of the mangoes, the chewiness of the sticky rice, and the creaminess of the coconut cream. It’s such a delicious Thai dessert! But did you know you can make it in a rice cooker? Follow this rice cooker mango sticky rice recipe to learn how.

Rice Cooker Mango Sticky Rice Ingredients

• 1 cup sweet (glutinous) rice (I used 1.5 cup water)
• 1 can (13.5 oz) coconut milk
• 1/2 cup sugar
• 1/8 tsp salt
• 1 tbsp cornstarch (for slurry)
• Fresh mango slices

Instructions

Add 1 cup of sweet rice to a rice cooker. Follow the water ratio specified on the rice or rice cooker instructions.

In a saucepan, combine coconut milk, sugar, and salt.

Heat over medium heat, stirring until the sugar is fully dissolved. Do not boil.
Once the rice is done cooking, pour half of the warm coconut mixture over the rice. Gently mix to coat and let it sit for about 10 minutes so the flavors absorb.

Make a cornstarch slurry by mixing 1 tbsp cornstarch with 2 tbsp water.
Add the slurry to the remaining coconut mixture in the saucepan. Heat while stirring until the sauce thickens slightly.

Slice fresh, ripe mangoes. Plate the sticky rice next to the mango slices. Drizzle a generous spoonful of the thickened coconut sauce over the rice.

Serve immediately, and enjoy this creamy, sweet, and fruity dessert!

Sticky Rice in Rice Cooker Tips

Rinse it at least three times to prevent the sticky rice from becoming too gummy.

Soak the rice for at least 30 minutes to achieve the perfect chewy texture.

Set the rice cooker to the white rice or glutinous rice setting.

You cannot substitute white rice for glutinous rice. The texture is completely different.

If you enjoyed this rice cooker sticky mango rice recipe, you might also like this rice cooker Japanese cheesecake recipe.