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.

Why You’ll Love This Rice Cooker Mango Sticky Rice Recipe

• No soaking required: Skip the traditional overnight soak. This rice cooker method saves time.
• Easy rice cooker recipe: Let your rice cooker do the work with minimal hands-on effort, making this recipe beginner-friendly.
• Rich and creamy coconut sauce: Sweetened coconut milk thickened into a sauce coats every bite of sticky rice.
• Perfect summer dessert: Juicy, ripe mangoes pair perfectly with warm, sticky coconut rice for a refreshing tropical treat.

Origin

Mango sticky rice is a Thai dessert. Mangoes are abundant during the hot season, so people began pairing the mangoes with sticky rice. The traditional method is to steam the sticky rice in a bamboo basket.

Rice Cooker Mango Sticky Rice Ingredients

• 1 cup sweet (glutinous) rice (I used 1.25 cups of water)
  • The main star of the recipe. Sweet sticky rice absorbs the coconut sauce, making it incredibly creamy
• 1 can (13.5 oz) coconut milk
  • Adds creaminess and gives the rice a tropical flavor
• 1/2 cup sugar
  • Sweetens the coconut sauce
• 1/2 tsp salt
  • Balances the sweetness
• 1 tbsp cornstarch (for slurry)
  • Thickens the coconut sauce
• Fresh mango slices
  • The main ingredient in this mango sticky rice recipe
• Sesame seeds (optional)
  • Adds nuttiness and extra texture

Click on the images for the direct link to the ingredients/tools I used:

Instructions

Add the sticky rice to your rice cooker and rinse until the water runs mostly clear. Drain, then add 1¼ cups of water. Cook using the White Rice setting.

While the rice cooks, combine the coconut milk, sugar, and salt in a small saucepan. Heat over low heat, stirring until the sugar dissolves. Do not let it boil. Remove from the heat and set aside.

Once the rice is finished cooking, gradually spoon about ½ cup of the warm coconut mixture over the rice, gently folding it in after each addition. Let the rice sit for 10–15 minutes so it absorbs the coconut milk.

In a small bowl, whisk together the cornstarch and 2 tablespoons of water to make a slurry.

Return the remaining coconut sauce to low heat. Stir in the cornstarch slurry and cook for 1–2 minutes, stirring constantly, until the sauce thickens.

Divide the sticky rice between serving plates. Top with fresh mango slices, drizzle with the thickened coconut sauce, and sprinkle with sesame seeds if desired.

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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.

Storage Tips

Store the mangoes, sticky rice, and coconut sauce in separate airtight containers in the fridge for up to 3 days.

Reheat the sticky rice by microwaving in 20-30 second intervals until heated through.

Frequently Asked Questions

Do I need to soak the sticky rice?
No! This recipe is designed specifically for the rice cooker, so you can skip the overnight soaking step.

Can I use regular white rice instead?

I don’t recommend it. You need sweet sticky rice for the iconic sticky texture.

Why is my coconut sauce too thin?

The sauce may need a little more time to cook after adding the cornstarch slurry.

Ingredient Substitutions

Coconut milk: Use full-fat coconut milk for the richest flavor and creamiest sauce. Light coconut milk can be used, but the sauce will be thinner and less flavorful.

Granulated sugar: Swap with coconut sugar for a deeper caramel flavor, or use maple syrup or honey. Keep in mind that these liquid sweeteners may slightly thin the sauce.

Sesame seeds: Garnish with toasted coconut flakes, crushed peanuts, or omit the garnish altogether.

Common Mistakes

Using the wrong type of rice: Regular white rice won’t become chewy and sticky like sweet (glutinous) rice.

Adding too much water: Extra water can make the rice mushy instead of chewy.

Boiling the coconut milk: Keep the coconut milk over low heat. Boiling can cause it to separate and develop a grainy texture.

Adding the cornstarch slurry too quickly: Whisk the slurry well before adding it to the warm coconut sauce or it might become lumpy.

Using underripe mangoes: Choose mangoes that are fragrant and slightly soft to the touch. Sweet, juicy mangoes make all the difference in this dessert.

What to Serve With

• Thai Basil Chicken (Pad Krapow): A savory, spicy stir-fry that balances the sweetness of the dessert.
• Pad Thai: The classic sweet, tangy noodle dish makes a perfect main course before serving mango sticky rice. Thai Green Curry: The rich, creamy curry contrasts beautifully with the refreshing mango dessert.
• Tom Yum Soup: A hot and sour soup
• Fresh Spring Rolls: Filled with crisp vegetables and herbs, they are a refreshing appetizer before dessert.

Rice Cooker Japanese Cheesecake

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

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