Thai Mango Sticky Rice

By Mark -

Thai Mango Sticky Rice

Rice

1 cup (200 g) Thai sticky rice (a.k.a. glutinous rice or sweet rice)
⅔ cup cold water
1 cup full-fat coconut milk from a 14 ounce (400 ml) can
¼ cup + 2 tablespoons sugar
¼ teaspoon salt

Sauce

Remaining coconut milk from the can mentioned above
2 tablespoons sugar
2 teaspoons cornstarch
¼ teaspoon salt

Toppings

2 mangos, preferably the Ataúlfo variety
Sesame seeds

Equipment

  • An Instant Pot (I use an 8 quart model)
  • An Instant Pot trivet
  • An oven-safe bowl (stainless steel or glass) large enough to hold all the ingredients, but small enough to fit in the Instant Pot.

Instructions

If the coconut milk has separated, blend it well to incorporate the fat. I like the Thai Kitchen Organic Coconut Milk from Costco. It doesn’t separate nearly as much as some brands, so you just need to shake the can a bit before you open it.

Put 1 cup cold water and the trivet in the bottom of the Instant Pot. Put the bowel on the trivet. Put the rice and ⅔ cup cold water in the bowl. Make sure the rice is completely under the water. Close the lid and seal the valve. Pressure cook at high pressure for 13 minutes. Let it cool for about 15 minutes until it’s no longer under pressure. Then open the lid and remove the bowl.

While the rice is cooking, combine 1 cup of the coconut milk, ¼ cup + 2 tablespoons sugar, and ¼ teaspoon salt in a small saucepan. Bring to a simmer, stirring frequently. Then take it off the heat.

When the rice is done, pour the coconut milk mixture into the bowl and stir it in. Cover with plastic and let it stand for at least 20 minutes while the liquid is absorbed. You can let it stand up to two hours if you won’t be serving it right away. It can be reheated slightly in the microwave, if needed.

Prepare the sauce by combining the remaining coconut milk, the cornstarch, 2 tablespoons sugar, and ¼ teaspoon salt in a small saucepan. Whisk to combine. Bring it to a simmer, stirring frequently, until it’s thickened. Keep the sauce warm until ready to serve.

To serve, put a flattened mound of rice on a plate and drizzle a couple spoonfuls of sauce on top. Sprinkle on about ½ teaspoon sesame seeds. Arrange some mango pieces on top. Then serve right away.

Makes 4-5 servings.

Notes

If you’re doubling the recipe, increase the cooking time to 25 minutes. Don’t increase the water that’s outside the bowl.

While fresh mango is best, you can use dried mango instead. Cut it into small pieces and mix it into the rice along with the coconut milk mixture right after the rice is cooked. It won’t be as good, but it’s better than not having any mango.

Many sticky rice recipes say to rinse and/or soak the rice before cooking it. I tried it various ways, and found that rinsing and soaking didn’t make a significant difference with this recipe. Sticky rice is traditionally wrapped in cloth and steamed, instead of pressure cooked in a bowl. It’s possible that rinsing and soaking make more of a difference when it’s cooked the traditional way.

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