Sticky Rice With MangoBy The Gourmet Test Kitchen
This creamy and tropical dessert combines perfectly steamed sticky rice with sweet, ripe mango slices and a rich coconut sauce — all made easily in a pressure cooker.
Equipment
- 1 Pressure cooker with steamer basket and sealing ring
- 1 Cheesecloth or kitchen towel for lining the basket
- 1 Mixing bowl
- 1 Saucepan
Ingredients
Main Ingredients
- 1 cup glutinous rice rinsed until water runs clear
- 1 ½ cups coconut milk full-fat, for best creaminess
- ½ cup sugar
- ½ teaspoon salt
- 2 ripe mangoes peeled and sliced
- 1 tablespoon toasted sesame seeds optional, for garnish
Instructions
Instructions
- Rinse the glutinous rice in cold water until the water runs clear. Soak for at least 4 hours or overnight.
- Drain the rice and place in a cheesecloth-lined pressure cooker steamer basket. Add 1 inch of water to the base, seal the cooker, and steam on high pressure for 12 minutes. Quick release after cooking.
- While rice steams, heat coconut milk, sugar, and salt in a saucepan over medium heat until sugar dissolves. Reserve ⅓ of the sauce for serving.
- Transfer cooked rice to a bowl. Pour remaining coconut sauce over rice and mix gently. Let sit for 15 minutes to absorb flavors.
- Serve sticky rice with mango slices, drizzled with reserved sauce and sprinkled with toasted sesame seeds if desired.
Notes
For best flavor, use fully ripe mangoes and full-fat coconut milk. Leftovers can be stored in the fridge up to 2 days. Reheat gently with a splash of water to regain texture.