Instant Pot Mango Sticky Rice

With the Instant Pot, you can make and enjoy mango sticky rice in less than 30 minutes. With every bite you get nutty grains of rice smothered in a fragrant coconut sauce and sweet mango.

📝 Ingredients

• 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

👨‍🍳 Instructions

1. 1--- Sticky Rice ---
2. 2Rinse the sticky rice according to package instruction. This removes the excess starch and prevents the rice from becoming gummy.
3. 3Place 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. 4Pour 1 cup of water into the Instant Pot.
5. 5Place the bowl with the rice over the steamer rack or trivet. Carefully lower the steamer rack into the Instant Pot.
6. 6Lock the lid and Pressure Cook on high pressure for 12 minutes. Let the pressure release naturally for 8 minutes.
7. 7Manually 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. 9While 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. 10Set 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. 12Divide 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.