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Instant Pot Thai Mango Coconut Sticky Rice Recipe

This Instant Pot Thai Mango Coconut Sticky Rice Recipe makes a delicious dessert - sticky rice with coconut sauce and juicy mango!
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Dessert
Cuisine Thai

Equipment

  • Instant Pot
  • Small Saucepan
  • Small Bowl to shape the sticky rice
  • Whisk

Ingredients
  

For the Rice

  • 1 cup sticky rice dry
  • 1 cup water

For the Sauce

  • 1¼ cups canned, full-fat coconut milk
  • 5 tbsp xylitol
  • ¼ tsp + pinch pink salt

For the Topping

  • 2 tsp black sesame seeds
  • 3 cups fresh mango slices

To Grease the Bowl

  • avocado oil

Instructions
 

Cook the Rice

  • Rinse the rice under cold water until the water runs clear. This removes excess starch and helps with texture.
  • Add the rinsed rice and water to the Instant Pot.
  • Close the lid and set the Instant Pot to High Pressure for 12 minutes. The instant pot will take some time to heat up to start the high pressure setting.
  • Once the 12 minutes are done, keep the pressure valve closed, and let it sit for 10 minutes.

Prepare the Sauce

  • Combine the sauce ingredients in a small saucepan over medium-high heat.
  • Whisk until the sugar dissolves, and the mixture is warmed and slightly starts to boil. Turn off the heat, and set aside a few tablespoons of this sauce for drizzling.
  • Once the rice is ready, fold the warm coconut milk mixture (minus the reserved drizzle) into the rice in the Instant Pot.
  • Pack the sticky rice into a small bowl, to dump it upside down and form a circular mound. Lightly grease the bowl with a neutral-flavored oil, like avocado oil, to help the rice come out.
  • Add sliced mango on the side, sprinkle with sesame seeds and drizzle with the reserved coconut sauce. Enjoy it warm!

Notes