Thai Mango Sticky Rice Cooker (Print Version)

# Ingredients:

→ Main Components

01 - 1 cup sweet glutinous rice (rinsed)

02 - 1.5 cups water

03 - 1–2 ripe mangoes, peeled and sliced

04 - Toasted sesame seeds, for garnish

→ Coconut Sauce

05 - 2 cups full-cream coconut milk

06 - 0.5 cup brown sugar (adjust to taste depending on mango sweetness)

07 - 0.5 teaspoon salt

# Instructions:

01 - Place rinsed sweet rice and water in a rice cooker. Cook until tender. Alternatively, steam in a pot over low heat until grains are fully cooked.

02 - While rice is cooking, peel and slice ripe mangoes into even segments and set aside.

03 - Combine coconut milk, brown sugar, and salt in a saucepan. Heat over medium, stirring until sugar dissolves and sauce slightly thickens, approximately 3 minutes. Remove from heat and reserve.

04 - Once rice is cooked, spoon 60–120 ml (about 0.25–0.5 cup) coconut sauce over the hot rice. Gently mix and allow rice to absorb sauce for 5 minutes.

05 - Arrange sticky rice on plates. Top or serve alongside sliced mango. Drizzle with remaining coconut sauce and sprinkle with toasted sesame seeds to garnish.

# Notes:

01 - Adjust sugar in the coconut sauce according to mango ripeness for optimal balance of sweetness.

02 - For a more moist and creamy texture, gradually add extra coconut sauce to the rice as preferred.

03 - Palm sugar or regular granulated sugar may be substituted for brown sugar.

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