No-Soak Mango Sticky Rice Recipe

This is a no-soak, foolproof way to make your favorite Thai mango sticky rice! It’s sticky and slightly chewy with the right sweetness you prefer! This recipe will yield about 2 cups of sticky rice, enough for 4 people.

Prep Time5

Cook Time45

Total Time50

Course: Dessert

Cuisine: Thai

Keyword: Coconut Sticky Rice, Mango Sticky Rice, Sweet Rice

Servings:

Author: Izzy

Equipment

Rice Cooker

Ingredients

Sticky Rice

1 cup glutinous rice* it can also be labeled as sweet rice
1 ¼ cup water

Coconut Sauce

1 can (13.5 oz / 400 g) coconut milk** you can also use coconut cream and omit cornstarch slurry
1/4 cup sugar
1/2 teaspoon salt
1 teaspoon cornstarch
1 tablespoon water

For Serving

2 tablespoons sesame seeds
2-3 mangoes sliced

Instructions

Cook sticky rice: Add rice to the rice cooker pot. Rinse it under cold running water. Use your hands to swirl the rice around until the water becomes cloudy. Pour out the water and repeat this twice. Make sure to drain the water completely.
Add 1 and 1/4 cup water to the pot. (It’s important to use the right ratio for the perfect texture)
Place the rice pot in the rice cooker. Select the “Sweet” function. If your rice cooker doesn’t have this option, set it to “Cook” or the regular setting for cooking jasmine rice, but they may not be as sticky and fluffy. I used Zojirushi rice cooker and it takes about 40 minutes for my rice to be ready.
Make the sauce: You can make the sauce when the rice is cooking. In a skillet or saucepan over medium-low heat, add coconut milk, sugar, and salt. Cook until the mixture is hot. This will take about 3-4 minutes. (Don’t bring the mixture to a boil)
In a small mixing bowl, mix together the cornstarch and water. This will give you a cornstarch slurry to thicken the sauce. Start with half of the slurry to the sauce, and add more if needed (You don’t have to use up all the slurry). Stir constantly to thicken the sauce until it can coat the back of a spoon. The sauce doesn’t need to be too thick. I like it to be slightly runny and it’s not overly sweet.
Mix the rice with the sauce: Once the timer of the rice cooker goes off, leave the rice cooker closed for 5 minutes. Then remove the pot from the rice cooker.
Start by adding 1/2 cup of the coconut sauce to the pot. Mix the rice with the sauce using a wooden spoon or rice cooker spoon. Taste and add more sauce GRADUALLY. It’s very important NOT to add too much sauce at once, as you cannot undo this and our preference for sweetness is different.
Let your sweet rice cool to room temperature.
Shape the rice and serve: Transfer about 1/2 cup of coconut rice to a small mixing bowl. Flip the bowl onto a plate, and wait for about 30 to 60 seconds. You should be able to lift the bowl easily. Add sliced mango next to the rice. Drizzle more coconut sauce on top of the rice and garnish with sesame seeds.
Serve warm and enjoy!

Notes

*Some sticky rice is NOT glutinous rice. Make sure your package is labeled “ glutinous rice” or “sweet rice”.
**I used unsweetened coconut milk and added sugar to the sauce. You can also use a sweetened version, and omit sugar.

Nutrition