This stuff is so good. And takes little time and effort to make. I’m all about easy recipes these days since often I’m cooking one-handed (holding a baby has improved my juggling skills tremendously).
Not long ago, Chris bought us a rice cooker. It’s one of those unitaskers that I wasn’t particularly jazzed about. Rice? Come on, it’s hardly the show-stopper for any meal. Ice cream and popcorn makers are far more glamorous. But it dawned on me that I could use this to quickly cook rice to use in soups, stir fry, and to make pudding. Ooo, I love my puddings!
Mango sticky rice, even for non-mango lovers, is a real treat. The subtle coconut flavor melds with the rich sweetness of the mango. Top it with smooth unsweetened cream, mint and a little lemon juice and you have yourself an opera of flavors. You know, because it sings all vibrato, fancy-like in your mouth and has a taste range of several octaves. Yum!
I didn’t have any fresh mango on-hand, so I used frozen chunks and diced them smaller for the presentation. As tedious as it is to chop cubes into smaller cubes, the texture was much better with the smaller chunks.
Rice Cooker Mango Sticky Rice
Makes about 6 servings
- 1 1/2 cups Calrose Rice
- 1 cup water
- 1 can coconut milk
- 1/2 cup raw turbinado sugar (regular sugar is great, but this adds a more complex flavor)
- 1/4 teaspoon salt
- 1/2 cup milk or half and half
- unsweetened whipped cream
- lemon juice (a fresh lemon would be ideal)
- diced mango
Rinse the rice and put in the rice cooker with the water.
In a saucepan, heat coconut milk, sugar and salt until incorporated.
When the rice is about 10 minutes away from being done, open the cooker and add the coconut milk mixture. Close to cook. The rice will absorb all of the liquid. Just before it’s done, add about a 1/2 cup of milk or half and half. Stir to incorporate.
Serve warm with diced mangos, unsweetened whipped cream, mint chiffonade and lemon juice (lemon zest optional).
Store in an airtight container and refrigerate for up to 5 days.