Instant Pot Mango Sticky Rice




This Mango Sticky Rice is a copycat Thai dish that is made in the Instant Pot! This method is a simplified version of making traditional sticky rice. This dessert is quick, easy, and delicious! 5 ingredients is all you need to throw this dish together! Plus, it's easy to make a lot so it's great for feeding a crowd! Make it with me!






If you have had traditional Mango Sticky Rice, you will notice that the consistency is a little different than traditional recipes. But, the taste is the same and it's easy to make in the Instant Pot! Traditional sticky rice is made using a steam method in a wicker basket. The cream sauce is then poured over the top of the rice when serving. In my copycat recipe, I cook the rice in the Instant Pot and stir in the cream sauce.





I recommend using Jasmine rice for this recipe! It has the closest texture to sticky rice, without having to steam it! You can buy Jasmine rice at your normal grocery store.





You will also need mangos for this recipe. When mangos are in season, they are easy to find! On their off season, it's a little harder to find fresh ones. I use frozen mango chunks in the winter months and they work great! You just want to let the mangos defrost before adding them to the rice!







Instant Pot Mango Sticky Rice
Yields 6 servings

2 cups Jasmine rice
2 1/4 cups water
1 can Coconut Milk
1 can Sweetened Condensed Milk
1 cup mango, cubed

To the Instant Pot, add rice and water.
Place the valve on seal and manually pressure cook for 10 minutes.
After the Instant Pot has finished cooking and the time has ran out, quick release the pressure.
Once the pressure has released, remove the lid and stir in the coconut milk and sweetened condensed milk. You want the rice to be hot to help the milks absorb.
Allow mixture to sit for 20-30 minutes, or until all the milk is absorbed. Rice should not be "soupy".
Fold in the mango pieces.
Enjoy!



*If you are making the rice ahead of time, you may need to add additional sweetened condensed milk before serving. You want the rice sticky and flavorful, but not soupy.





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