I’m going to show you how to make mango sticky rice in a rice cooker. I know what you’re thinking: Sticky Rice? In a rice cooker? Yep…sticky rice! This is not your traditional sticky rice that you get at Thai restaurants and some grocery stores — it’s way easier. Looking for a recipe that you can make with rice? If yes, here is a interesting and delicious recipe of Mango Sticky Rice, perfect for breakfast.
The Best Way to Make Sticky Rice in a Rice Cooker
Yield:4 1/2 cups
|Nutrition Facts (per serving)|
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)SAVE RECIPE
There are many types of sticky rice from countries all around the world, including Thailand, China, and Japan. For this recipe, look for Thai sticky rice or Chinese sticky rice, sometimes labeled as “sweet rice” or “glutinous rice.” While the grain goes by a few different names, they are all the same thing.
Traditionally, sticky rice is normally steamed, but did you know you can also make sticky rice in your rice cooker with delicious results? Cooking sticky rice in your rice cooker cuts down on steps and is so quick and easy to do you’ll find yourself enjoying sticky rice more often.
Sticky rice is excellent served with stir-fries, curries, or any dishes with a delicious sauce. It’s also great for desserts like mango sticky rice. If you don’t have a rice cooker, you can make your sticky rice in a pot on the stove.
Click Play to See This Sticky Rice Come Together
“The sticky rice cooked perfectly in my basic little rice cooker. Cooking took 25 minutes, including the 5 minutes it stands before opening the lid. I soaked it for 40 minutes per instructions, and that was sufficient. Since there’s no rinsing, prep is just the time it takes to measure and press the start button.
- 2 cups Thai sticky rice (also called sweet or glutinous rice)
- 2 1/2 cups water
- 1/2 teaspoon kosher salt
Steps to Make It
- Gather the ingredients.
- Place sticky rice in your rice cooker.
- Add the water and stir.
- Let the rice stand at least 40 minutes and up to 4 hours. Sticky rice has a hard outer shell that needs to soften in order for it to achieve the best texture.
- Add the salt and stir once more. Turn on your rice cooker.
- When your rice cooker switches off, let the rice sit at least 5 minutes longer. Serve and enjoy.
- Sticky rice will become stickier the longer it sits, so if you want it very sticky, make it ahead of time.
- If you find that the rice is too sticky for your liking, skip soaking the rice. Although soaking the rice before cooking is common, eliminating this step will result in a more al dente texture—while this may not be traditional, it may be more pleasing to your palate.
How to Store and Freeze
- Store cooked sticky rice in your refrigerator and try to use it up within two to three days.
- To freeze sticky rice, transfer portions to airtight containers or zip-close freezer bags. Freeze it for up to two months.
What’s the difference between white rice and sticky rice?
The major difference between regular white rice and sticky rice is right there in the name—the latter has a sticky, glutinous texture. While white rice had individually textured grains, sticky rice sticks together and is great at soaking up sweet and savory sauces. It also requires soaking before cooking (white rice does not).
What’s the difference between sticky rice and sweet rice?
Sticky rice goes by a few names, making it confusing when you visit the grocery store or read a recipe. It’s often known as sweet rice thanks to its many applications in sweet dishes. Whether it’s labeled sticky rice, Thai sticky rice, sweet rice, or glutinous rice, it’s all the same type of rice and will work great for this recipe.
How to Use Sticky Rice
- Sticky rice may be used in a variety of dishes, including desserts, stir-fry dishes, and in dumplings. Here are a few ideas:
- Use sticky rice to make a layer cake dessert or the classic Thai favorite, mango rice.
- Make sticky rice dumplings with prepared sticky rice, chicken, and seasonings.
- Combine 1 1/2 cups of day-old leftover sticky rice with 1 beaten egg and salt, to taste. Heat a few tablespoons of vegetable oil in a skillet over medium heat. Shape the rice mixture into patties and fry until hot and golden brown on both sides.
- Use soaked sticky rice to make a delicious sweet sticky rice cake.
Easy Mango Sticky Rice Rice Cooker
Mango sticky rice is a customary Southeast Asian and South Asian treat made with glutinous rice, new mango and coconut milk, and eaten with a spoon or the hands.
Typically pastries including sticky rice are improved with palm sugar or jaggery joined with coconut milk and coconut chips, enclosed by banana leaf, then, at that point, steamed or stuffed in bamboo and simmered on an open fire like sticky rice in bamboo. The primary fixings required are sticky rice (glutinous rice), canned or new coconut milk, salt, palm sugar and mangoes.
To set up the dish, the rice is absorbed water and afterward cooked by steaming or the utilization of a rice cooker. In the interim, the coconut milk is blended in with salt and sugar then, at that point, warmed without bubbling. After the rice is done cooking, the coconut milk combination and the rice are combined as one equally and permitted to sit to permit the milk to retain into the rice. The mangoes are stripped and cut. To serve the dish, the rice is scooped onto a plate, a couple of mango cuts are put on top or aside, and the excess coconut milk is sprinkled on top. In some cases, the sticky rice is finished off with firm yellow mung beans.
For the most part, yellow mango is utilized which has a better taste than green mango. Customarily, the Nam Dok Mai (bloom nectar mango) and alright rong assortments of mango are utilized. Glutinous tacky rice, which is better than the typical sticky rice, is utilized for the best surface.
In Thailand, mango sticky rice is normally eaten during the pinnacle mango period of April and May. Normal sweet mango cultivars, for example, nam dawk mai or alright lengthy, are joined with glutinous rice improved with coconut milk, and served warm.
Mango sticky rice is a typical treat of the Lao individuals of the Greater Mekong Sub-region  where glutinous rice has been developed over the historical backdrop of food and legends. Tacky or glutinous rice is a Laos public dish associated with the way of life and strict practices.
In the Philippines
A sticky rice nibble cooked in coconut milk, and once in a while, ginger called puto maya is a #1 among the Visayan public. It is presented with sweet ready mangoes (if in season) and a hot cocoa. In Cagayan de Oro, a violet assortment of sticky rice is utilized.
Mango Sticky Rice
Mango sticky rice is a customary Southeast Asian and South Asian pastry made with glutinous rice, new mango and coconut milk, and eaten with a spoon or the hands.
Typically pastries including tacky rice are improved with palm sugar or jaggery joined with coconut milk and coconut drops, enclosed by banana leaf, then, at that point, steamed or stuffed in bamboo and cooked on an open fire, for example, tacky rice in bamboo. The fundamental fixings required are tacky rice (glutinous rice), canned or new coconut milk, salt, palm sugar and mangoes.
PREP TIME3 mins
COOK TIME15 mins
TOTAL TIME18 mins
- rice cooker
- 2 cup Glutinous rice
- 1.5 cup Water
- 2 can Coconut milk
- 1 Cup Sugar
- 2 tsp Salt
- 3 tbsp Cornstarch
- 4-5 tsp Water
- Fresh Mango
- Put the glutinous rice into the rice cooker. Add 1 cup water. Ensure the rice cover with the water.
- Shut the rice cooker and change to cook. After it quits cooking, let it stay on “warm”
- Then, at that point, you can begin make the coconut cream sauce. Add the coconut milk into bowl (microwave safe), add sugar, and salt. Microwave it for 2 moment. Take off then blending great until the sugar disintegrates.
- Pour 1/2 – 1 cup the coconut milk combination into rice cooker. Mix rapidly to blend. Then, at that point, switch the rice cooker on “cook” once more. At the point when it stops, and the rice is done (I like to keep it warm) .
- Presently in a little bowl consolidate he cornstarch and water. Then, at that point, fill coconut milk. Take it to the microwave. Also, microwave like clockwork, eliminate and mix until the combination turns out to be somewhat thick (around 2 minutes).
- To serve, move the tacky rice into serving plate or bowl. Strip and cut the mango as you want place the cut mango on the top or side of the rice, then, at that point, pour not many spoonful of the coconut cream sauce over the rice. Appreciate!
Variety Mango Sticky Rice
These are varieties to the exemplary mango sticky rice, for example, subbing white sticky rice with dark Thai sticky rice, granting a purple tone.
Mango sticky rice is a typical pastry of the Lao individuals of the Greater Mekong Sub-region where glutinous rice has been developed over the historical backdrop of food and myths. Sticky or glutinous rice is a Laos public dish associated with the way of life and strict customs.
In the Philippines
Among the Visayans, a tacky rice cooked in coconut milk, and in some cases, ginger called puto maya is served with ready mangoes as well as with a hot cocoa or sikwate.
KEYWORDMango Sticky Rice
Deviled eggs (otherwise called stuffed eggs, Russian eggs, or dressed eggs), are hard-bubbled eggs that have been shelled, sliced down the middle, and loaded up with a glue produced using the egg yolks blended in with different fixings like mayonnaise and mustard. They are by and large served cold as a side dish, hors d’oeuvre or a fundamental course during social events or gatherings.
Coconut Sticky Rice and Mango
Coconut milk, sticky rice and fresh mangos–what could be better? How about it’s also super simple to make! It’s one my go-to desserts when I need to whip up a dessert fast and the dish I bring frequently to pot-lucks and get-togethers. If mangoes aren’t in season or difficult to find where you live, use papaya, strawberries or any seasonal fruit. It all works well. Once again, this recipe uses my beloved rice cooker to make cooking quick and easy. Don’t forget to serve this amazing dessert with the delicious Coconut Sauce. Enjoy!
2 cups sticky rice (also called glutinous or sweet rice)
3/4 cup coconut milk
1 cup water
1/3 cup sugar (add more if you like it sweeter)
1/4 tsp salt
2 medium ripe mangoes
Wash the sticky rice several times until the water runs clear. Soak the rice for 1 hour.
Rinse the rice one more time and drain well. Add rice to the rice cooker along with the coconut milk, water, sugar and salt. Stir together combining all ingredients well. Set rice cooker to ‘Cook’. Allow to cook until the button switches over to ‘Keep Warm’. Stir the rice. Cover and allow to cook for another 10 minutes.
Peel mangoes and cut into thin slices or cubes.
Spoon sticky rice into dessert bowls and add fresh mangoes on top. Serve with the Coconut Sauce.
Yields: 4-6 servings