Minimalistic Mango Sticky Rice (Instant pot)

Updated: Oct 18

👉If you cook glutinous rice with a normal rice cooker ,you need to soak rice for at least 1hour.

And also need to add a lot more water(Usually 1:2 ratio)

Sticky Rice Recipe (Instant Pot Version =1:1 ratio)

Yield: 6 small dessert portions

(No soaking required — just pressure cook directly.)

The Instant Pot cannot cook very small amounts of rice evenly, so cook 1 cup of rice but there will be some leftovers.

150 g coconut milk

60 g syrup (sugar syrup from the canned mango)

20g raw cane sugar

A pinch of salt

(1/2 tsp corn starch and 2tbsp water to add later)

Cook the Sticky Rice
- Rinse the glutinous rice until the water runs mostly clear.
- Add 1 cup of water and the rice to the Instant Pot.
- Pressure cook on High for 12 minutes.
- Quick release the pressure immediately when done.
- Measure out about 300 g of the cooked rice for the recipe.
Make the Sweet Coconut Sauce A
- In a small saucepan, combine 150 g coconut milk, 60 g syrup, and a pinch of salt.
- Warm gently over low heat, stirring until well mixed (do not boil).
- Pour in 80% of the sauce into a container.
- (Save 20 % to make a thick sauce to serve as topping)
Combine and Soak
- Add 300 g steamed rice into the warm coconut sauce A.
- Stir gently only until the rice is evenly coated.
- Cover and let it sit for about 20-30 minutes, allowing the rice to absorb the coconut flavor.

4.Sweet coconut sauce B (topping)

Add starchy water (1tbsp water and 1/2 tsp of corn starch) into the saved sauce A, gently warm it over a medium high heat.

Remove the sauce from heat and set it aside to cool.

Drizzle the thickened Sweet Coconut Sauce over the top of rice.
Serve warm or at room temperature.