There’s something magical about mango sticky rice that sweet coconut cream-soaked sticky rice paired with juicy, golden mangoes is pure comfort in a bowl. I’ve been making this version in my rice cooker for years, and I promise it’s the easiest way to get perfect results every single time. It takes the stress out of stovetop cooking, letting you focus on assembling and enjoying. If you’ve ever felt intimidated to try this classic Thai dessert at home, this simple method will win you over.

Why You’ll Love This Dish

This rice cooker mango sticky rice is sweet, creamy, and full of tropical flavor, yet surprisingly easy to make thanks to the rice cooker method. It’s perfect for family gatherings, weeknight treats, or whenever you want something refreshingly light but indulgent.

Simple Ingredients

Just a handful of ingredients come together to create this luscious treat:

Glutinous (sticky) rice – The foundation of this dessert, it absorbs all the creamy coconut flavor.
Coconut milk – Rich and slightly sweet, it gives the rice its signature creaminess.
Sugar – Adds just the right amount of sweetness to complement the mango.
Salt – A pinch brings balance and highlights the other flavors.
Ripe mangoes – Juicy and fragrant, they’re the fruity star of the show.
Sesame seeds or mung beans (optional) – Add texture and a lovely finishing touch.

Cook and Prep Times

Servings: 4 servings
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

What is Needed

1 cup glutinous (sticky) rice
1 1/2 cups coconut milk
1/3 cup sugar
1/4 teaspoon salt
2 ripe mangoes, peeled and sliced
Sesame seeds or mung beans for garnish (optional)

Instructions

Rinse the glutinous rice under cold water until the water runs clear. This removes excess starch.
Place the rinsed rice in the rice cooker and add 1 cup of water. Cook according to the rice cooker instructions until the rice is tender and sticky.
While the rice is cooking, combine the coconut milk, sugar, and salt in a saucepan over medium heat. Stir until the sugar is dissolved. Do not let it boil.
Once the rice is done, transfer it to a mixing bowl and pour about 3/4 of the coconut sauce over the hot rice. Mix gently to combine and let it sit for about 10 minutes to absorb the flavors.
To serve, place a portion of the sticky rice on a plate, top with slices of mango, and drizzle with the remaining coconut sauce. Garnish with sesame seeds or mung beans if desired.

Top Tips

Rinse rice thoroughly to prevent it from being gummy.
Use ripe, fragrant mangoes for the best flavor.
Don’t boil the coconut milk; heating it gently keeps it smooth.
Letting the rice rest with the sauce helps it absorb flavor.
For little ones, cut mango into fun shapes to make it more enticing!
For individual servings, use a small bowl or ramekin to mold the sticky rice. Press it in while warm, then flip onto the plate for a tidy dome shape.

Recipe Variations

Add pandan leaves while cooking the coconut milk for added aroma.
Use black glutinous rice for a striking color twist.
Swap sesame seeds for crushed peanuts or toasted coconut.

Recommended Equipment

Rice cooker
Fine mesh strainer
Medium saucepan
Wooden spoon
Mixing bowl
Serving plates

Make Ahead Tips

You can prepare the coconut sauce and even the rice a few hours in advance. Store separately and reheat before serving.

How to Store and Reheat

Store leftovers in an airtight container in the fridge for up to 2 days. Reheat the rice gently in the microwave, adding a splash of coconut milk to refresh.

What to Serve With This Recipe

This dessert pairs beautifully with Thai iced tea or a cup of jasmine tea. It also works well after a savory meal like pad thai or green curry.

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