Instant Pot Mango Sticky Rice

Ingrédients

• 1 cup Thai sticky rice (glutinous rice)
• 3/4 cup water
• 1 can coconut cream (400 mL), brand Savoy or Aroy-d
• 2 ounces palm sugar
• 3 makrut lime leaves
• 1/2 tsp salt
• 2 ripe Champagne or Ataúlfo mangoes, cut into slices
• 1 tbsp toasted sesame seeds

Préparation

1. 1

   --- Sticky Rice ---

2. 2

   Rinse the sticky rice according to package instruction. This removes the excess starch and prevents the rice from becoming gummy.

3. 3

   Place the rinsed rice in a heatproof glass or stainless steel bowl that fits inside the inner pot of the Instant Pot. Add 3/4 cup cold water to the bowl to cover the rice.

4. 4

   Pour 1 cup of water into the Instant Pot.

5. 5

   Place the bowl with the rice over the steamer rack or trivet. Carefully lower the steamer rack into the Instant Pot.

6. 6

   Lock the lid and Pressure Cook on high pressure for 12 minutes. Let the pressure release naturally for 8 minutes.

7. 7

   Manually release any remaining pressure and carefully remove the lid. Open the Instant Pot and use oven mitts to remove the steamer rack. Set aside the sticky rice.

8. 8

   --- Coconut Sauce ---

9. 9

   While the rice is cooking, make the coconut sauce. In a small sauce pan, combine the coconut cream, palm sugar, bruised makrut lime leaves, and salt.

10. 10

    Set the pot over medium heat and bring the mixture to a boil. Reduce the heat to a simmer, stir occasionally, and let everything cook until the sugar has dissolved and cream slightly thickened, about 12 minutes. Remove and discard the lime leaves.

11. 11

    --- For serving ---

12. 12

    Divide the sticky rice and sliced mango among individual plates. Drizzle the warm coconut cream over the rice and garnish with the toasted sesame seeds. Serve immediately.