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By :Vegan Instant Pot Cookbook By Nisha Vora |
Cuisine | Thai |
Difficulty | Medium |
Browse Category | Dessert, Vegan & Vegetarian |
Duration | 30-60 min |
Diet | Gluten Free, Plant-Based, Vegan, Vegetarian |
Cooking Technique | Pressure Cook |
Main Ingredient | Coconut Milk, Mango, Thai sticky rice |
Prep Time | 5 Minutes |
Cook Time | 25 Minutes |
Servings |
4 Servings
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Ingredients
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Votes: 5
Rating: 5
Rate this recipe!
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Tip:
Ataúlfo (honey) mangos are the best variety of mango available in the West for this Thai dessert. Compared to the more common Tommy Atkins mangos (usually available year-round), they are smaller, sweeter, more flavorful, and less fibrous. They’re available from late February to early August. You can find Thai sticky rice, sweet rice, or glutinous rice at well-stocked grocery stores, Asian markets, or online.
The Vegan Instant pot Cookbook:
A new and vibrant vegan cookbook authorized by Instant Pot, from the creator of the Rainbow Plant Life blog.With food and photos as vivid, joyous, and wholesome as the title of her popular cooking blog–Rainbow Plant Life–suggests, Nisha Vorashares nourishing recipes with her loyal followers daily. Now, in her debut cookbook, she makes healthy, delicious everyday cooking a snap with more than 90 nutritious (and colorful!) recipes you can make easily with the magic of an Instant Pot pressure cooker. With a comprehensive primer to the machine and all its functions, you, too, can taste the rainbow with a full repertoire of vegan dishes. Start the day with Nisha’s Homemade Coconut Yogurt or Breakfast Enchilada Casserole, then move on to hearty mains like Miso Mushroom Risotto, and even decadent desserts including Double Fudge Chocolate Cake and Red Wine-Poached Pears. The Vegan Instant Pot Cookbook will quickly become a go-to source of inspiration in your kitchen.
About Nisha:
Nisha Vorais a food blogger, photographer, and author of The Vegan Instant Pot Cookbook: Wholesome, Indulgent Plant-Based Recipes (June 2019, Avery). After graduating from Harvard Law School and working as a lawyer for four years, she exchanged her casebooks for cookbooks and launched a career in her dream world of food by creating Rainbow Plant Life, a popular vegan Instagram account,blog, and YouTube channel.
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Is there a typo about how much mango? It says 2 ounces, which is just about 1 or 2 little cubes. Then it says “about 6 each”, which makes no sense. I think it might mean 2 mangoes, about 6 ounces each.
Hi Liz, I’m the author of this recipe, and it appears to have been incorrectly pasted here from my cookbook. This is what the ingredients should say for the mango: “2 ripe Ataúlfo (honey) mangoes (about 6 ounces each), peeled, pitted, and thinly sliced or diced.” Hope that helps!
Thank you Nisha!
Great recipe! Its quick and tastes just as good as in a thai restaurant.
Followed instructions and it turned out well. Great recipe!
Just back from 3 weeks in Thailand where i got addicted to Mango Stick Rice. This recipe is as good as anything I ate there. Happy girl!
Nice, thank you. I use the silicone rack with heat-resistant handles and it’s so much better than the metal trivet that came with the instant pot. I got it on Amazon: https://www.amazon.com/dp/B082XZNGPJ
What happens with the 2 tbsp of coconut milk? I see 2/3 for the first milk to soak rice, the rest minus the 2 tbsp…what’s the 2 tbsp for?
Hi David, I’m the author of this recipe. You put the 2 TBSP coconut milk in a small bowl and add the 1 TBSP cornstarch to it, stirring to combine – this is the slurry.
The rest of the coconut milk (remaining 2/3 cup minus this 2 TBSP) goes in the saucepan, as indicated in step 8. Once it simmers, you add the slurry and whisk to combine.
Hope that helps.
Hi Nisha, once I have let the liquid absorb into the rice in the covered bowl for 20 minutes, should I leave the bowl covered or uncovered for the up to two hours at room temperature until I am ready to serve? How cool should I let the rice get before serving?
Hi John, you can leave the bowl covered when it rests at room temperature (minimum of 20 minutes, maximum of 2 hours). The coconut cream mixture (step 8) gets warmed on the stove and then poured over the mounds of rice, so it’s fine if the rice is at room temperature, as the coconut cream will lightly warm the rice.
Hi! Does anyone know if only canned coconut milk will work? Would something like plain, unsweetened SILK coconut milk work?
Hi Mars, I’m the author of this recipe. I haven’t tried any other milks since canned full-fat coconut milk is traditional in this recipe, but most other milks, including carton coconut milks, are not thick enough to get the precise texture you’re looking for. I don’t think it would be bad, just won’t be the best version of the recipe.
I didn’t believe this recipe would be as good as it is but I never want to buy mango sticky rice again! It’s THAT good. Also really easy.
Can coconut cream be used instead of coconut milk?
Thank you, great recipe!
You should join this Instant Pot Tips & Recipes Facebook group. I got a lot of new ideas and recipes. highly recommended! Here’s a link to the group: http://bit.ly/33CmKvM