Easy Mango Sticky Rice Rice Cooker

Mango Sticky Rice Rice Cooker
Easy Mango Sticky Rice Recipe with Rice Cooker

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 Time 3 mins
Cook Time 15 mins
Total Time 18 mins
Course Dessert
Cuisine Thai
Calories 260 kcal


  • rice cooker
  • Knife


  • 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.
In Laos
Mango sticky rice is a typical pastry of the Lao individuals of the Greater Mekong Sub-region[citation needed] 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.
Keyword Mango Sticky Rice
Deviled Eggs
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.
Check out this recipe
Simple Deciled Eggs Recipe
Baked Chilean Sea Bass
Chilean Sea Bass is white fish wealthy in omega-3 unsaturated fats with a special enormous piece surface and a gentle character. Solid fat makes the fish somewhat simpler to cook since it will not strengthen like different filets in case it is a piece overcooked.
Chilean Sea bass is a profound water fish additionally known by the less alluring name "toothfish," and is trapped in sea waters around Antarctica. Most Chilean ocean bass is overseen dependably, yet there are still a few regions where it is overfished.
Check out this recipe
Simple Baked Chilean Sea Bass Recipe
Article Tags:
· ·
Article Categories:
Thailand Recipes

Comments are closed.

TrySimpleRecipe TrySimpleRecipe