Desserts,  Rice

Ricecooker Mango Sticky Rice

March 15, 2018 /

If there’s one thing I am good at, it’s taking short cuts when cooking! Yes, I don’t pound my own spices, fry my own sambal or spend an entire day cooking one single dish. I take short cuts and am proud of it. Sorry not sorry to the cooking nazis who judge people like me!

I love sticky glutinuous rice but am not a fan of the various steps involved and things to wash when making it. Well I have nothing to fear because there’s always my awesome everything-also-can-cook Tefal spherical pot rice cooker to the rescue!

All you need to do is wash the glutinuous rice grains, place them in your ricecooker, steep for 30 minutes and cook! While the rice is cooking, make the coconut sauce to add to the rice later. Slice up some mangoes and tada!

The crunchy bits on top of mango sticky rice is usually fried mung beans. You can get mung beans from the supermarket (I saw it at the Indian spices section at Giant) and fry them yourself. I didn’t want to do that so I got some fried dhal snacks from Sri Murugan opposite my house, crushed them and topped my sticky rice with them. So unauthentic but I love the crunch LOL. Alternatively, substitute mung beans with any crispy beans.

I used brown sugar for this recipe but you can use caster or white sugar if you wish.

Ricecooker Mango Sticky Rice (budgetpantry.com)
Serves 2

What you need:
1 medium-large ripe mango, sliced
1 cup glutinuous rice (the cup that comes with your ricecooker)
1.5 cups water (the cup that comes with your ricecooker)
2-3 stalks pandan leaves, knotted
120ml coconut milk
2 tablespoons sugar
Half teaspoon salt
Fried mung beans/any crispy beans/fried dhal bits as topping (optional)
1 tablespoon coconut cream as topping (optional)


Steps:

Wash glutinous rice in a few changes of water. Add 1.5 cups of water followed by pandan leaves, and soak for 30 minutes in the rice cooker.

If your rice cooker has the ‘glutinuous rice’ mode, use it – otherwise cook as you would normal rice.

In the mean time, prepare the coconut sauce. In a saucepan, add the coconut milk, sugar and salt and simmer until sugar dissolves. Don’t boil it.

When rice is cooked, fluff it up and pour in the coconut sauce. Mix well and cover for 20 minutes.

Serve alongside the sliced mangoes. (Optional: spoon a tablespoon of coconut cream over rice and top with crispy mung beans)

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