Slow-Cooker Mango Sticky Rice

Serves 6 · 10 min prep · 180 min cook

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.