Mango Sticky Rice

Claypot Mango Sticky Rice served with fresh sliced mango, creamy coconut sauce, and sesame seed garnish.

Adapted by Kyle Libramonte

Prep Time:10 m + 30 m resting ● Cook Time:20 m

Serves 4

Ingredients:
  • 1½ cups Glutinous (Sticky) White Rice, rinsed thoroughly
  • 2 cups Water
  • 2 cups Coconut Milk, divided
  • 1 cup White Sugar, divided
  • ¾ tsp Salt, divided
  • 1 tsp Tapioca Starch
  • 3 Mangos, peeled and sliced
  • 1 Tbsp Toasted Sesame Seeds, for garnish
Instructions: 
  1. Cook the Sticky Rice
    Place Rice and Water in Claypot.
    Set to White Rice Mode and cook until Water is absorbed and Rice is sticky and tender, 15–20 minutes.
  2. Prepare the Coconut Mixture
    While Rice cooks, combine 1½ cups Coconut Milk, ¾ cup Sugar, and ½ tsp Salt in small pot (or Claypot after Rice is finished).
    Heat gently until Sugar dissolves, bring just to a boil, then remove from heat.
  3. Mix Rice & Coconut Milk
    Once Rice is cooked, pour Coconut mixture over hot Rice. Stir gently to coat, then cover and rest 30 minutes so Rice absorbs Coconut Milk.
  4. Make the Coconut Sauce
    In small bowl, mix remaining ½ cup Coconut Milk, ¼ cup Sugar, ¼ tsp Salt, and Tapioca Starch.
    Heat and stir until slightly thickened.
  5. Assemble & Serve
    Place Sticky Rice on serving plate.
    Arrange sliced Mangos alongside or on top of Rice.
    Drizzle with Coconut Sauce and garnish with Toasted Sesame Seeds.
Claypot Mango Sticky Rice served with fresh sliced mango, creamy coconut sauce, and sesame seed garnish.
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