Pressure Cooker Mango Sticky Rice with Coconut Cream is a classic Thai dessert that’s creamy, refreshing, and the perfect end to a spicy meal!
**Recipe & photos updated on 3.15.19
I’m back! We were gone for a glorious 6.75 days hiking in Zion National Park with short stays in Las Vegas on both the front and back end. If you read my New Orleans’ post, you’ll see I asked for prayer as I knew I’d be struggling up the side of lots of mountains. Well, it worked! I’m still alive and even more so, have some awesome pictures to prove that I actually enjoyed it 😉 Ha! We had a great time with friends and I can’t wait to share some more photos with you (maybe next week!)
Before we left, I was craving something sweet (story of my life) and had been wanting to experiment with Mango Sticky Rice with Coconut Cream for a few months.
I first had it at my last job one night while we were working late to prepare for a big event. It’s classically served at Thai restaurants and I can’t think of anything better than stuffing yourself with a spicy Pad Thai or Green Curry then cooling your mouth down with cool Mango Sticky Rice with Coconut Cream.
I was skeptical the first time we ordered it, as I remember eating rice pudding as a kid and not being totally sure if I liked it or not. Turns out, when you make short grain rice and then combine it with thick coconut milk and sugar and cardamom and mango, it turns your world upside down and you don’t ever want to eat another dessert again.
The rice still maintains some of it’s original texture, but when you let it sit in the fridge for awhile, soaking up all the coconut perfection, it turns into creamy goodness that melts in your mouth once it hits your tongue! I’m not sure there’s anything better in the world at this present moment!!
Other Mango Recipes You’ll Love!
- 1 1/2 cups uncooked short-grain white rice
- 2 cups water
- 1/2 teaspoon salt
- 15oz can full fat coconut milk
- 1 cup white sugar
- 1/2 teaspoon cardamom
- 2 mangos, peeled and diced
- 2 teaspoons toasted sesame seeds
- In pressure cooker, combine rice, water, and salt. Set to high pressure for 5 minutes, then when time is up, let pressure naturally release for 5 minutes then release all remaining pressure.
- While rice is cooking, combine coconut milk, sugar, and cardamom in a small bowl.
- When rice has finished cooking, add coconut milk mixture to pot and stir until sugar is dissolved. Remove pot from base and place in the fridge for 20-30 minutes or until cooled.
- To serve, scoop cooled rice onto plate, top with diced mangoes, and sprinkle with sesame seeds.