That first hiss from the cooker tells you something good is happening. You remember the little valve starting to vibrate like it9s got a secret, that steam cues you in that cooking9s on. You gotta love hearing that hiss knowing it9s the sound of rice getting perfectly tender inside the pot.
You catch the scent of coconut milk warming, this sweet smell mixing with the mango slices that wait patiently on your counter. The pressure cooker9s sealing ring holding all the steam tight feels like a promise that your sticky rice is gonna be just right this time.
It9s kinda relaxing too. You just set it, hear that hiss, and let the cooker do its thing. No fuss, quick release when it9s done, and you know your dessert is coming together real good.
The Real Reasons You Will Love This Method
- Pressure cooker cooks the sticky rice way faster than the stove top method, so you save time and still get great texture.
- The sealing ring keeps all the steam inside, making the rice nice and sticky without extra water messing it up.
- Quick release means no waiting long after the timer dings, you can get to serving that mango-y goodness real quick.
- The consistent steam pressure cooks the rice evenly, so every bite is just right.
- You don9t gotta babysit the pot, it9s mostly hands off till the valve hiss tells ya it9s done.
All the Pieces for This Meal
- 1 cup glutinous rice 6 this is the type that gets sticky and soft.
- 1 ½ cups water 6 for cooking the rice just right.
- 1 ½ cups coconut milk 6 the creamy heart of this dish.
- ½ cup sugar 6 to sweeten up the coconut milk and rice.
- ¼ teaspoon salt 6 balances out the sweetness perfectly.
- 2 ripe mangoes, peeled and sliced 6 fresh and juicy, the star fruit.
- 1 tablespoon toasted sesame seeds (optional) 6 adds a little crunch and nuttiness.
- Pressure cooker with a good sealing ring 6 gotta make sure your cooker traps the steam nice.
- A bowl to mix the coconut milk sauce with the rice 6 important for soaking up all that creamy flavor.
Walking Through Every Single Move
First up, rinse that glutinous rice under cold water till it runs clear. You don9t wanna end up with chalky bits or cloudy water messing the texture.
Next, put the rice and 1 ½ cups water in your pressure cooker. Lock the lid with the sealing ring in place and set the valve to sealing. You gonna set pressure on high.
Wait for the valve hiss to start. Once it9s pumping steam, cook for 12 minutes. When it9s done, do a quick release to drop the pressure fast.
While the rice cooks, grab a saucepan and combine coconut milk, sugar, and salt. Stir this on medium heat till sugar dissolves but don9t let it boil or it9ll change the flavor.
When the rice is ready, transfer it to a large bowl. Pour in most of the coconut milk mix but keep some for drizzling later. Stir it up gently and let it sit 10-15 minutes so the rice soaks up all that goodness.
To serve, scoop sticky rice onto plates, pile those ripe mango slices right on top. Drizzle the reserved coconut milk sauce over everything.
Finish with a sprinkle of toasted sesame seeds if you want a little extra texture and flavor pop.
Quick Tricks That Save Your Time
- Rinse rice the night before and leave it in the fridge. It cuts your prep time for next day a lot.
- Use pre-sliced frozen mango if you can9t find ripe fresh ones. Works surprisingly well.
- If you9re in a rush, heat coconut milk mixture while rice is cooking under pressure, saves you an extra step later.
- Toast your sesame seeds ahead and store in a jar, so they9re ready whenever you want that nutty crunch.
The Flavor Experience Waiting for You
Sticky rice with mango pulls you in with creamy coconut tones that hug every bite of rice. The coconut milk lends a rich, sweet backdrop that balances the natural sugary freshness of the mango slices.
Your tongue feels that sticky, chewy texture that9s soft but still holds just enough bite. The mango slices add a juicy pop that cuts through the richness nicely.
Every mouthful is a little party of sweet, creamy, and tropical all at once. Toss in some crunchy toasted sesame seeds, and you get a full little journey of flavor and texture that9s hard to forget.
Your Leftover Strategy Guide
- Store leftover sticky rice in an airtight container in the fridge. It stays best for up to 3 days.
- Keep mango slices separate in their own container to prevent sogginess.
- Reheat sticky rice gently by steaming or microwaving with a splash of water so it doesn9t dry out.
- You can freeze sticky rice but texture changes a bit, so best to eat fresh or within a day or two.
What People Always Ask Me
- Can I use regular rice instead of glutinous rice? Nope, regular rice won9t get that sticky, chewy texture. You gotta stick with glutinous rice for this.
- Why is my sticky rice too mushy? Maybe too much water or cooking time too long. The pressure cooker seals the steam, so precise timing's key.
- What9s quick release and why do I use it here? Quick release means you open the valve fast to release all steam. It stops cooking right away so the rice don9t get mushy.
- Can I make this vegan? Sure thing. Just make sure your sugar is vegan-friendly and coconut milk is naturally plant-based!
- Do I need to soak the rice first? Rinsing till clear is enough for this recipe, no long soaking necessary because the pressure cooker deals with that.
- Is toasted sesame seed really necessary? Not necessary but sure adds a nice little crunchy nutty finish you might just love.
Sticky Rice With Mango By The Gourmet Test Kitchen
Equipment
- 1 Pressure cooker with a good sealing ring
- 1 Mixing bowl for soaking coconut milk and rice together
Ingredients
Main ingredients
- 1 cup glutinous rice this is the type that gets sticky and soft
- 1 ½ cups water for cooking the rice just right
- 1 ½ cups coconut milk the creamy heart of this dish
- ½ cup sugar to sweeten up the coconut milk and rice
- ¼ teaspoon salt balances out the sweetness perfectly
- 2 ripe mangoes, peeled and sliced fresh and juicy, the star fruit
- 1 tablespoon toasted sesame seeds (optional) adds a little crunch and nuttiness
Instructions
Instructions
- Rinse the glutinous rice under cold water until the water runs clear.
- Put the rice and 1 ½ cups water into a pressure cooker. Lock the lid, set the valve to sealing, and cook on high pressure for 12 minutes.
- Quick release the pressure and open the lid carefully.
- In a saucepan, combine the coconut milk, sugar, and salt. Stir over medium heat until the sugar dissolves completely. Do not boil.
- Transfer the cooked rice to a bowl. Pour most of the coconut milk mixture over it, stir gently, and allow to sit for 10-15 minutes to absorb.
- To serve, plate sticky rice with mango slices on top. Drizzle remaining coconut milk sauce and sprinkle with toasted sesame seeds if desired.
Leave a Reply