Sweet Sticky Rice with Fresh Mango
The Instant Pot® makes preparing this dish very convenient because you don’t have to soak the rice overnight. Be sure to buy glutinous rice, not Japanese-Style sushi/“sticky” rice. The texture is very different. If mangoes aren’t in season, my recipe tester Kay suggests substituting bananas.
Servings Prep Time
4-6servings 5minutes
Cook Time
25minutes
Servings Prep Time
4-6servings 5minutes
Cook Time
25minutes
Ingredients
  • 1cup glutinous rice200 g, also called malagkit or sweet rice
  • 3/4cup Water180 ml
COCONUT SAUCE
  • 1 can coconut milkshaken, 13 1/2-ounce/400-ml
  • 1/2cup granulated sugar100g
  • 1/2tsp fine sea salt
  • 1 pandan leaf tied into a knotoptional
  • 2 mangoespeeled, pitted and sliced (see note), about 6 oz/170 g each
  • toasted sesame seedsto garnish
SPECIAL EQUIPMENT
  • 7-to 8-inch bowl or round cake pan17.5- to 20-cm, I use a 7-inch metal cake tin
  • Steamer rack
Instructions
  1. Rinse the rice and drain in a fine-mesh sieve over the sink.
  2. Pour 1 cup (240 ml) water into the pot and nestle a steamer rack inside.
  3. Tip the drained rice into a bowl and place it on the steamer rack. Pour in 3/4 cup (180 ml) cold water over the rice and smooth down to submerge.
  4. Lock the lid. Select PRESSURE COOK/MANUAL and set to HIGH for 12 minutes. Make sure the steam release valve is sealed. Once pressurized (8 to 10 minutes), the cook cycle will start.
  5. Meanwhile, make the coconut sauce. Simmer the coconut milk with the pandan leaf (if using) in a small saucepan over medium heat. Stir frequently and watch that it doesn’t start to boil. Whisk in the sugar and salt until dissolved and take off the heat. Remove the pandan leaf and taste. The coconut sauce should taste salty-sweet.
  6. When the timer beeps, let the pressure release naturally for 10 minutes. Then quick release any remaining pressure. When the float valve drops, press CANCEL and open the lid.
  7. Wearing heatproof mitts, transfer the cooked rice to a large heatproof bowl. Fold in half the coconut sauce and let the rice absorb all the liquid, about 20 minutes (or leave for up to 2 hours at room temperature.)
  8. When ready to serve, mound the coconut rice onto small plates and arrange the mango on top or alongside. Drizzle the rice with more sauce and garnish with toasted sesame seeds. Serve immediately.
Recipe Notes

NOTES: Using a stainless-steel container is ideal, but if you use a ceramic bowl, increase the cooking time by 5 minutes.

Pandan leaves are available frozen (sometimes fresh) at Asian markets and are considered the vanilla of Southeast Asia. Substitute 1 teaspoon vanilla extract if you can’t find it, or just omit.