Sticky Rice With Mango By The Gourmet Test Kitchen
A quick and delicious Thai-inspired dessert made effortlessly in a pressure cooker. Creamy coconut milk-soaked sticky rice topped with juicy mango slices and optional toasted sesame seeds for the perfect sweet treat.
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.
Notes
Best served fresh. Store leftovers in the fridge and reheat with care to maintain moisture. Mango slices should be added fresh before serving.