I received the Rice and Hot Cereal Cooker used in this recipe from Hamilton Beach but, as always, all opinions are my own.
Mango Coconut Sticky Rice – Short-grain rice is cooked with coconut milk and fresh mango to give this side dish a tropical feel!
Produce season is in full swing and I’m showing no signs of stopping when it comes to cooking with it. I’ve got tons of recipes coming up that feature some of my favorite fruits and veggies and I can’t wait to share them all with you!
The next one I have for you is an incredible side dish that you’ll love to serve with any entree during the week. It’s my Mango Coconut Sticky Rice and it’s one of the most flavorful and easiest side dishes you’ll ever make.
Mango sticky rice is known for being a sweet Thai dish – but not this version. I have created this rice to stay in the savory spectrum so if you’re looking for that sweet version, this isn’t it.
Before we get too into the recipe, let’s take a look at this fruity, carb-alicious dish:
This mango coconut sticky rice recipe is one of the easiest recipes you’ll ever make. It’s not much more work that making regular rice. All we’re doing is adding rice, coconut milk, water, and mango to a pot and cooking the rice just as you normally would.
To make the process EVEN easier, I used my Rice and Cereal Cooker from Hamilton Beach. It saves you the effort of having to wait for the water to boil – all you need to do is add all the ingredients, set the rice cooker to White Rice and it does the rest! No rice burning on the bottom or rice that is too mushy or too crunchy. Oh and this rice cooker has a “Warm” option so once the rice is ready, it switches to warm so the rice doesn’t sit there and get cold.
Another great feature that I love about this cooker is the options to make other things besides just rice. You can make oatmeal, cereals, quinoa, grits – you name it. And with the delay start option, you can set things in the cooker hours ahead of time and set them to be ready when you get home or wake up.
Because I love this cooker so much, I’m hosting a giveaway below so you can win your very own to use for this incredible rice! Make sure you use all your entry options to maximize your chances of winning!
If you decide to use the stovetop to make this recipe, don’t worry – I give you the instructions for that cooking method in the recipe below, along with instructions for cooking with the rice cooker.
Here are a few other things to keep in mind when making this rice:
- I like the texture of the mango as it cooks with the rice. But if you prefer the texture of fresh mango chunks, simply add the mango after the rice has cooked.
- The amount of salt you need might increase based on your taste level. Start with 1 1/4 teaspoons and increase, if needed, after the rice has cooked.
- This rice recipe uses sushi rice to get that sticky texture. You can easily find it at your local grocery in the ethnic food section or even in your rice aisle. I found it in both places at my grocery store.
Don’t forget to enter the giveaway below to win your own Rice and Cereal Cooker directly from Hamilton Beach! Make sure to enter below and check your email next week. The giveaway ends on June 30th and I will email the winner July 1st!!
*To participate in any promotion or program (including prize winners), you must be 18 years or older and reside in the 50 United States or D.C. Hamilton Beach is unable to ship to P.O. Boxes.
Mango Coconut Sticky Rice
- 2 cups sushi rice
- 1 large mango diced
- 1 14-oz can coconut milk
- 1 cup water
- 1 1/4 teaspoon salt
If using a rice cooker:
- Use rice cooker measuring cup, measure 3 scoops of rice (should yield about 2 standard measuring cups of rice). Add to rice cooker with mango, salt, and coconut milk. Add water until you reach the 3 line of the rice cooker (should be about 1 standard cup of water but use the line to help you know when to stop). Turn rice cooker on and let it do its thing until finished. Fluff with a fork and serve!
If using a stovetop:
- Using the measurements in the ingredient list above, add all to a medium pot and bring to a boil. Cover and reduce heat to low to simmer for about 25 minutes, or until all liquid is absorbed.
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