Slow-Cooker Mango Sticky Rice

A beloved Thai sweet often sold by street vendors, mango sticky rice crowns tender glutinous rice with ripe mango and coconut milk. This slow-cooker version gently steeps the rice in rich coconut until sticky and fragrant, finished with toasted flakes and lime zest.

Serves 6 · 10 min prep · 180 min cook

Estimate for one serving

• 340 cal
• 4g protein
• 62g carbs
• 10g fat
• 3g fiber

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Ingredients

• 1 1/2 cups glutinous rice
• 1 can (13.5 oz) full-fat coconut milk
• 2 large ripe mangoes
• 1/3 cup granulated sugar
• 1/2 tsp salt
• 1 1/4 cups water
• 1/4 cup toasted coconut flakes
• 1 tsp lime zest
• 1 tsp sesame seeds

Instructions

1. 1Rinse the glutinous rice under cold water until the water runs mostly clear, then drain well.
2. 2Add the drained rice, water, most of the coconut milk (reserve about 1/3 cup), sugar, and salt to the slow cooker and stir once to combine.
3. 3Cover and cook on low for 2 1/2 to 3 hours, stirring once halfway, until the rice is tender, sticky, and has absorbed nearly all the liquid.
4. 4While the rice cooks, peel and slice the mangoes into thin wedges or cubes and chill them.
5. 5Warm the reserved coconut milk gently in a small saucepan or microwave until just pourable and fragrant.
6. 6Fluff the finished sticky rice with a fork; it should look creamy and cling together without being soupy.
7. 7Scoop warm sticky rice into bowls, arrange chilled mango pieces on top, and drizzle with the reserved coconut milk.
8. 8Finish each bowl with toasted coconut flakes, lime zest, and a light sprinkle of sesame seeds.
9. 9Serve immediately so the contrast of warm rice and cool mango stays sharp.
10. 10Leftovers reheat gently with a splash of coconut milk to restore creaminess.