Mango Sticky Rice
- Cook
- 120 min
[RICE COOKING] [WHT]
[NORM] [1.5] 60 minREST 60 min
1 ½ rice cups (270 ml) glutinous (sweet) rice, rinsed
¾ cup (180 ml) water
Coconut Milk Mixture
1 cup (240 ml) unsweetened coconut milk
½ cup (100 g) sugar
1 teaspoon kosher salt
1 large yellow mango, peeled, cut into ½" pieces
Garnish
Toasted yellow mung beans or sesame seeds
Add rice and water in the pot. Cover and select [RICE COOKING] mode, [WHT], [NORM] and set the amount at [1.5] rice cups to cook the rice.
In a separate saucepan, bring coconut milk to a boil. Combine sugar and salt and stir until sugar is dissolved. Keep mixture hot until rice is ready.
Once the rice cooking is complete, add hot Coconut Milk Mixture to the pot and stir well with a spatula. Cover and let the rice absorb the mixture for about an hour while it cools.
Serve warm or at room temperature with mango slices and sprinkle with mung beans or sesame seeds.
You can also prepare a topping sauce by mixing coconut milk, sugar, salt, and cornstarch.
Using the scorched rice option allows you to enjoy delicious crispy rice on the bottom, similar to bibimbap cooked in a stone pot. Be sure to fluff the rice immediately after cooking.
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