Rice Cooker Mango Sticky Rice
A creamy and fragrant Thai-inspired dessert made with tender rice cooked in coconut milk and topped with toasted sesame seeds.
Equipment
Ingredients
Rice
white rice (uncooked)
400 g
water (room_temperature)
480 ml
Coconut Sauce
coconut milk (canned)
800 ml
salt (fine)
2 g
granulated sugar (white)
133 g
cornstarch (powder)
15 g
Garnish
toasted sesame seeds (toasted)
15 g
Instructions
Prepare rice
Rinse the rice until water runs clear, then add to rice cooker with water.
Cook rice
Cook rice in rice cooker until tender and fluffy.
Prepare coconut sauce
In a pot, combine coconut milk, sugar, and salt. Bring to a gentle simmer.
Thicken sauce
Mix cornstarch with water and add to coconut mixture. Stir until thickened.
Combine and serve
Pour half the coconut sauce over cooked rice and let it absorb. Serve with remaining sauce and toasted sesame seeds.
Original recipe
Storage
Store rice and sauce separately. Reheat rice with a splash of coconut milk to restore creaminess.
Your kitchen, together
Try Chopa today
Save recipes, plan meals, and manage your groceries — all in one place.