Mango Sticky Rice Recipe Rice Cooker

Mango sticky rice, known as “Khao Niew Mamuang” in Thai, is a popular and delicious dessert from Thailand. It combines the natural sweetness of ripe mangoes with coconut-infused sticky rice’s rich, creamy texture. Traditionally, mango sticky rice is prepared by steaming the glutinous rice. However, you can easily make this delectable dessert at home with modern kitchen appliances like a rice cooker. In this comprehensive guide, we will walk you through a step-by-step recipe for making mango sticky rice using a rice cooker, allowing you to enjoy this delightful Thai dessert in the comfort of your kitchen.

Ingredients

For the Sticky Rice

  • 1 1/2 cups glutinous rice (also known as sweet rice)
  • 1 1/2 cups coconut milk
  • 1/2 cup granulated sugar
  • 1/2 teaspoon salt

For the Mango Topping

  • 2 ripe mangoes (preferably Thai or Ataulfo mangoes)
  • 1/4 cup coconut milk (for drizzling)
  • Sesame seeds (optional, for garnish)
  • Toasted mung beans (optional, for garnish)

Equipment Needed

  • Rice cooker
  • Steaming basket or rack
  • Large mixing bowl
  • Wooden spatula or rice paddle
  • Plastic wrap or a clean kitchen towel

Let’s get started with the step-by-step instructions for making mango sticky rice using your rice cooker.

Soaking the Sticky Rice

Begin by rinsing the glutinous rice under cold running water until the water runs clear. This removes excess starch from the rice.

Place the rinsed rice in a large mixing bowl and cover it with enough water to submerge the rice completely. Let the rice soak for at least 2-4 hours, ideally overnight. Soaking the rice is crucial to achieve the desired sticky and tender texture when cooked.

Preparing the Rice Cooker

Drain the soaked rice thoroughly using a fine-mesh sieve or colander.

Transfer the drained rice to the rice cooker’s inner pot.

Add the coconut milk, granulated sugar, and salt to the rice in the inner pot. Gently stir to combine the ingredients evenly.

Close the rice cooker lid.

Cooking the Sticky Rice

Set your rice cooker to the “sticky rice” or “glutinous rice” setting if available. If your rice cooker does not have this specific setting, you can use the regular “white rice” setting.

Start the cooking cycle. The rice cooker will automatically control the cooking time and temperature. The rice cooker will take care of the cooking process, ensuring the rice is perfectly cooked.

Once the rice cooker completes the cooking cycle and switches to the “warm” setting, allow the sticky rice to sit in the rice cooker for 10-15 minutes. This helps the rice absorb any remaining moisture and become stickier.

Preparing the Mango Topping

We prepare the mango topping while the sticky rice rests in the rice cooker. Start by peeling the ripe mangoes and slicing them into thin strips or bite-sized pieces. Set aside.

Assembling the Mango Sticky Rice

Transfer the cooked sticky rice from the rice cooker to a serving platter or individual dessert plates.

Drizzle a generous amount of coconut milk over the cooked sticky rice. The coconut milk adds a rich and creamy flavour to the dessert.

Arrange the sliced ripe mangoes on top of the sticky rice. You can be creative with the presentation, arranging the mango slices in an attractive pattern.

Optionally, garnish the dessert with toasted sesame seeds and toasted mung beans for added texture and flavour.

Serving and Enjoying

Mango sticky rice is best enjoyed when it’s still warm but can also be served at room temperature or slightly chilled.

Use a wooden spatula or rice paddle to scoop a portion of sticky rice and mango onto individual serving plates.

Drizzle coconut milk over each serving for an extra burst of coconut flavour.

Serve the mango sticky rice as a delightful dessert, and savour the blend of sweet mangoes, creamy coconut milk, and perfectly sticky rice.

Tips and Variations

Selecting Mangoes: Opt for ripe and fragrant mangoes for the best flavour. Thai mangoes (Nam Dok Mai or Keo Savoy) are ideal, but you can also use Ataulfo mangoes or other sweet varieties.

Consistency: If the sticky rice is too dry, add a little extra coconut milk while the rice is still warm and gently mix it in until you achieve your desired consistency.

Storage: Leftover mango sticky rice can be stored in an airtight container in the refrigerator for up to two days. Reheat it gently in the microwave or stovetop with a splash of coconut milk to restore moisture.

Conclusion

Mango sticky rice is a delightful and beloved Thai dessert that combines the sweet, tropical flavour of ripe mangoes with glutinous rice’s rich and sticky texture infused with coconut milk. Using a rice cooker simplifies the cooking process and allows you to recreate this classic dessert in your kitchen. With the step-by-step instructions provided in this guide, you can enjoy the flavours of Thailand by making mango sticky rice at home, impressing your family and guests with this irresistible treat. Whether served warm, at room temperature, or chilled, mango sticky rice is a delightful way to end any meal on a sweet note.

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