Easy Mango Sticky Rice (Rice Cooker Method) 

Mango sticky rice is a beloved Southeast Asian dessert, particularly popular in Thailand. Traditionally enjoyed during mango season, this dish combines sweet glutinous rice with ripe mango slices, all drizzled with a rich coconut syrup. This simplified version utilizes a rice cooker, making it accessible and convenient for home cooks. The result is a delightful balance of textures and flavors—creamy, sweet, and slightly salty—perfect for any occasion.

Ingredients

For the Sticky Rice:

• 1 cup glutinous rice (also known as sticky or sweet rice)
  
  

• Water, for soaking and steaming
  
  

• 1–2 ripe sweet mangoes, peeled and sliced
  
  

For the Coconut Syrup:

• 1 can (400 ml) coconut milk
  
  

• 2–3 tablespoons white sugar
  
  

• ⅛ teaspoon salt
  
  

• 1 teaspoon cornstarch mixed with 1 teaspoon water (optional, for thickening)

Optional Garnishes:

• Toasted sesame seeds
  
  

Directions

1. Rinse the Rice: Place the glutinous rice in a large bowl. Fill with cold water, swirling gently to wash away excess starch. Carefully pour out the cloudy water and repeat until the water runs clear.
   
   

2. Soak the Rice: Cover the rinsed rice with fresh water and let it soak overnight. This step ensures the grains cook evenly and achieve the desired texture.
   
   

3. Steam the Rice: Drain the soaked rice and transfer it to a cheesecloth or muslin cloth. Tie securely and place in a rice cooker or bamboo steamer. Steam for 25–30 minutes, checking for doneness at 25 minutes. The rice should be tender and sticky.

4. Prepare the Coconut Syrup: While the rice is steaming, combine the coconut milk, sugar, and salt in a saucepan over low heat. Stir until the sugar dissolves completely. If a thicker sauce is desired, add the cornstarch slurry and simmer until the sauce thickens slightly.
   
   

5. Combine Rice and Coconut Syrup: Once the rice is cooked, transfer it to a large bowl. Pour ¾ cup of the coconut syrup over the hot rice and gently stir to combine. Let it sit covered until the liquid is absorbed.
   
   

6. Serve: Spoon the coconut-infused sticky rice onto serving plates. Arrange mango slices alongside or on top. Drizzle with the remaining coconut syrup and garnish with toasted sesame seeds if desired.
   
   

Nutritional Information (per serving)

• Calories: Approximately 371 kcal
  
  

• Carbohydrates: 55 g
  
  

• Protein: 5 g
  
  

• Fat: 16 g
  
  

• Saturated Fat: 14 g
  
  

• Sodium: 159 mg
  
  

• Potassium: 281 mg
  
  

• Fiber: 2 g
  
  

• Sugar: 13 g