How to Make Mango Sticky Rice in Rice Cooker: Simple Recipe for Delicious Thai Dessert!

How to Make Mango Sticky Rice in Rice Cooker?

To make mango sticky rice in a rice cooker, start by rinsing 2 cups of Thai sticky rice until the water runs clear.

Then, soak the rice in water for at least 4 hours or overnight.

Drain the rice and place it in the rice cooker with 2 cups of water, stirring to make sure it is evenly distributed.

Close the lid and cook the rice according to the manufacturer’s instructions.

Once the rice is cooked, transfer it to a bowl and let it cool slightly.

In the meantime, prepare the coconut sauce by combining 1 cup of coconut milk, 1/2 cup of sugar, and 1/2 teaspoon of salt in a saucepan.

Heat the mixture over medium heat until the sugar has dissolved.

Drizzle the warm coconut sauce over the cooked sticky rice and gently fold it in until the rice is evenly coated.

Let the rice sit for 15 minutes to absorb the flavors.

Finally, serve the mango sticky rice with fresh mango slices on top, garnished with a sprinkle of sesame seeds if desired.

Enjoy!

Key Points:

  • Rinse 2 cups of Thai sticky rice until water is clear
  • Soak rice in water for at least 4 hours or overnight
  • Drain rice and place it in rice cooker with 2 cups of water, stirring to distribute evenly
  • Cook rice in rice cooker according to manufacturer’s instructions
  • Transfer cooked rice to a bowl and let it cool slightly
  • Prepare coconut sauce by combining 1 cup of coconut milk, 1/2 cup of sugar, and 1/2 teaspoon of salt in a saucepan and heating until sugar dissolves
  • Drizzle warm coconut sauce over cooked rice and gently fold it in until rice is evenly coated
  • Let rice sit for 15 minutes to absorb flavors
  • Serve mango sticky rice with fresh mango slices on top, garnished with sesame seeds if desired

Did You Know?

1. The mango used in mango sticky rice is typically the “Nam Dok Mai” variety, which is native to Thailand and valued for its sweet and fragrant flavor.
2. Mango sticky rice is traditionally served as a dessert in Thailand, but it can also be enjoyed as a breakfast or a snack.
3. The sticky rice used in this dish, also known as glutinous rice or sweet rice, gets its sticky texture from the high levels of amylopectin starch it contains.
4. The name “sticky rice” can be slightly misleading, as the texture of the cooked rice is actually more chewy and tender than sticky.
5. In Thai folklore, it is believed that consuming mango sticky rice can bring good luck and prosperity to those who eat it.

1. Choosing The Right Rice: Thai Or Chinese Sticky Rice

Sticky rice, also known as glutinous rice or sweet rice, is a staple ingredient in various Asian cuisines. When making mango sticky rice in a rice cooker, it’s crucial to choose the right type of rice. Look for Thai sticky rice or Chinese sticky rice at your local grocery store or Asian market.

Thai sticky rice, also called “khao niao,” is commonly used in Thai dishes. It has a unique texture and is slightly translucent when cooked. Thai sticky rice is suitable for making mango sticky rice as it absorbs flavors well and holds its shape.

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On the other hand, Chinese sticky rice, also known as “niangao,” has a stickier and chewier texture compared to Thai sticky rice. This makes it perfect for savory dishes like bak chang or zongzi. However, using Chinese sticky rice for mango sticky rice could result in a less traditional texture.

  • Choose Thai sticky rice or Chinese sticky rice for mango sticky rice.
  • Thai sticky rice has a unique texture and is slightly translucent when cooked.
  • Chinese sticky rice is stickier and chewier, suitable for savory dishes like bak chang or zongzi.

2. Quick And Easy: Making Sticky Rice In A Rice Cooker

Traditionally, sticky rice is steamed in a bamboo basket or a special sticky rice steamer. However, using a rice cooker to make sticky rice is a convenient and hassle-free alternative. Here’s a simple method to make sticky rice in a rice cooker:

  • Start by rinsing the sticky rice under cold water until the water runs clear. This removes any excess starch and ensures the rice cooks evenly.
  • Once rinsed, drain the rice and transfer it to the inner pot of the rice cooker.
  • Add water to the pot, following the recommended rice-to-water ratio provided by the rice cooker manufacturer. Usually, the ratio for sticky rice is 1:1 or 1:1.25 (rice to water).
  • Close the rice cooker lid and select the “sticky rice” or “glutinous rice” setting if available. If not, the regular white rice setting will work just fine.
  • Press the start button, and let the rice cooker do its magic. It will automatically cook the rice until it’s tender and sticky.
  • Once the rice cooker finishes cooking, let the sticky rice rest for a few minutes before fluffing it gently with a fork or rice paddle.
  • Your homemade sticky rice is now ready to be enjoyed with various dishes or used in desserts like mango sticky rice.

3. Versatility: Pairing Sticky Rice With Delicious Main Dishes

Sticky rice is incredibly versatile and can be paired with a wide range of main dishes. Its sticky texture makes it perfect for mopping up delicious sauces and gravies. Here are a few ideas for dishes you can serve with sticky rice:

  • Stir-fries: Sticky rice complements stir-fried dishes beautifully. The sticky texture soaks up the flavors of the stir-fry, adding an extra layer of deliciousness to every bite.
  • Curries: Whether it’s Thai green curry, Indian butter chicken, or Japanese curry, sticky rice is a fantastic accompaniment. It helps balance the spiciness and richness of the curry while providing a satisfying texture.
  • Grilled or glazed meats: Sticky rice pairs exceptionally well with grilled or glazed meats. The sticky texture acts as a handy vehicle for soaking up the meat’s juices, enhancing the overall dining experience.

Experiment with different flavor combinations to find your favorite sticky rice pairing. The possibilities are endless!

4. Indulge In Desserts: Mango Sticky Rice Recipe

The crown jewel of sticky rice desserts is undoubtedly mango sticky rice. In Thai cuisine, it’s known as “khao niao mamuang,” and it’s a delicious and refreshing treat that is enjoyed both in Thailand and all around the world. Here’s a simple recipe to make mango sticky rice in a rice cooker:

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Ingredients:

  • 1 cup Thai sticky rice
  • 1 ripe mango, sliced
  • 1 cup coconut milk
  • 1/2 cup white sugar
  • 1/4 teaspoon salt
  • Sesame seeds (optional) for garnish

Instructions:
1. Rinse the sticky rice under cold water until the water runs clear. Drain the rice and transfer it to the rice cooker’s inner pot.
2. Add coconut milk, sugar, and salt to the pot. Stir gently to combine, ensuring the sugar is dissolved.
3. Close the rice cooker lid and select the “sticky rice” or “glutinous rice” setting. If not available, use the regular white rice setting.
4. Press the start button and let the rice cooker cook the sticky rice until tender and sticky.
5. Once the rice cooker finishes cooking, let the sticky rice rest for a few minutes.
6. Serve the sticky rice on a plate or shallow bowl, and arrange sliced mangoes on top.
7. Drizzle some leftover coconut milk over the sticky rice and mangoes.
8. Optionally, sprinkle sesame seeds on top for added flavor and presentation.
9. Your delectable mango sticky rice is now ready to be enjoyed as a satisfying dessert.

Additional tips and variations:

  • To enhance the flavor, you can soak the sticky rice for a couple of hours before cooking.
  • Some people like to place a banana leaf under the sticky rice for added fragrance and aesthetics.
  • For a creamier texture, you can use a combination of coconut milk and coconut cream.
  • If you’re feeling adventurous, you can try adding a pinch of pandan essence to the coconut milk for a unique twist.

Enjoy your homemade mango sticky rice!

5. No Rice Cooker? No Problem: Making Sticky Rice On The Stove

If you don’t have a rice cooker, don’t worry! You can still make delicious sticky rice on the stove. Though it requires a few extra steps, the end result will be just as delightful. Here’s how to make sticky rice without a rice cooker:

  • Rinse the sticky rice under cold water until the water runs clear. Drain the rice and transfer it to a large bowl.
  • Fill the bowl with enough water to cover the rice by about an inch. Let the rice soak for at least 4 hours or overnight.
  • Drain the soaked rice and place it in a steamer basket lined with cheesecloth or a clean kitchen towel.
  • Fill a pot with a few inches of water and bring it to a boil. Place the steamer basket on top of the pot, ensuring the water doesn’t touch the rice.
  • Cover the pot with a tight-fitting lid and steam the rice for approximately 25-30 minutes or until tender and sticky.
  • Once the rice is cooked, let it rest for a few minutes before gently fluffing it with a fork or rice paddle.

Your homemade sticky rice is now ready to be enjoyed with your favorite dishes or used in desserts like mango sticky rice.

  • Mentioned steps:
  • Rinse the sticky rice
  • Let the rice soak
  • Drain the soaked rice
  • Fill a pot with water and bring it to a boil
  • Place the steamer basket on top of the pot
  • Cover the pot with a tight-fitting lid
  • Steam the rice
  • Let the rice rest
  • Fluff the rice gently
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This method allows you to make delicious sticky rice without a rice cooker, providing you with the perfect base for various dishes and desserts.

6. Final Thoughts: Enjoying The Delights Of Sticky Rice

Whether you’re making savory dishes or indulging in desserts, sticky rice is a versatile ingredient that adds a unique and delightful texture to your meals. With the convenience of a rice cooker, making sticky rice has never been easier. The recipe for mango sticky rice in a rice cooker provides a delicious and authentic Thai dessert right in the comfort of your own home. So try these recipes and enjoy the delights of sticky rice in all its glorious forms!



Frequently Asked Questions

What makes rice sticky in a rice cooker?

The sticky texture of rice in a rice cooker can mainly be attributed to the amylopectin starches present in certain varieties of rice. These starches have a higher tendency to gelatinize and absorb water during the cooking process, leading to a stickier consistency. Unlike rice varieties with higher amylose content, where the grains remain separate after cooking, the amylopectin-rich rice tends to clump together, creating the desired sticky texture typically associated with dishes like sushi or sticky rice desserts. Therefore, the presence of amylopectin starches in the rice is what makes it sticky when cooked in a rice cooker.

How to make sticky rice with regular cooked rice?

To make sticky rice with regular cooked rice, you can follow these steps. Firstly, reduce the number of times you rinse the rice, or skip rinsing altogether, as this will help to retain more starch. Additionally, add a little extra water to the rice when cooking. Start with adding around 1/4 cup extra water and adjust according to your desired stickiness. Secondly, consider using short or medium grain rice instead of long grain, as these varieties naturally have a higher starch content and will result in a stickier texture. Lastly, opt for water only when cooking the rice instead of using stock. This will allow the natural starches in the rice to shine, enhancing the stickiness of the cooked rice.

What is sticky rice made from mango?

Sticky rice made from mango is a creative twist on the traditional Thai dessert. Instead of serving sliced mango on the side, the mango is blended with the sticky rice to create a unique and delicious combination. The sweet and juicy flavor of the mango pairs perfectly with the sticky texture of the rice, creating a satisfying and refreshing dessert that is enjoyed by many. It is a delightful variation of mango sticky rice that adds an extra burst of flavor to this already delicious treat.

What makes sticky rice sticky?

The captivating stickiness of glutinous rice is attributed to its unique composition. Unlike other types of rice, glutinous rice lacks amylose and contains high levels of amylopectin, which is a component of starch. This abundance of amylopectin is what creates the distinctive sticky texture of glutinous rice, enchanting those who savor its indulgent taste and delightful chewiness.