Rice Cooker Mango Sticky Rice

To make rice cooker mango sticky rice, start by washing 1 cup of sticky rice thoroughly. Then, cook the rice with 1.5 cups of water in your rice cooker. While the rice is cooking, mix 0.5 can of coconut milk with 2 tablespoons of sugar. Once the rice is done, add a quarter cup of the coconut milk mixture to it. For the remaining coconut milk mixture, add a cornstarch slurry and cook until thickened. Finally, slice your mango and serve the rice topped with the thickened coconut sauce, sliced mango, sesame seeds, and a sprinkle of Tajin.

Yes, rice cooker mango sticky rice is suitable for vegans as it primarily consists of sticky rice, coconut milk, sugar, and fresh mango. Just ensure that the sugar used is vegan-friendly, as some sugars are processed with bone char.

If you can't find sticky rice, you can use jasmine rice as a substitute, although the texture will be different. For a gluten-free option, you can also try using glutinous rice, which is often labeled as 'sweet rice' in stores.

To store leftover mango sticky rice, place it in an airtight container and refrigerate it for up to 3 days. When you're ready to eat it again, you can reheat it in the microwave, adding a splash of coconut milk to restore moisture.

Mango sticky rice pairs wonderfully with Thai dishes such as Pad Thai or green curry. It also makes a great dessert after a spicy meal, balancing out the flavors with its sweetness and creaminess.