Description
A rice cooker shortcut to Thai mango sticky rice, with an optional butterfly pea tea twist that turns the coconut rice a striking blue. Sweet, creamy, and no special steamer needed.
Ingredients
Units
Scale
- 1 cup glutinous (sticky) rice
- 1 cup coconut milk
- 1 cup butterfly pea tea (optional, or 1 cup water)
- 1 tsp salt
- Sweetened condensed milk, to taste
- 1 to 2 ripe mangoes
- Sesame seeds (optional)
- Dried butterfly pea flowers (optional, for the tea)
Instructions
- Make the blue tea (optional). Steep the dried butterfly pea flowers in 1 1/2 cups hot water for at least 15 minutes, then strain. You will use 1 cup; the buffer covers what the flowers absorb.
- Cook the rice. Thoroughly wash and drain the rice and add it to your rice cooker pot. Add 1 cup of blue tea (or water). Shake the coconut milk well, then add it along with the salt. Stir thoroughly and cook on your normal steamed-rice setting.
- Prep the mango. While the rice cooks, peel and slice your ripe mangoes however you would like to present them.
- Sweeten the rice. When the rice is done, quickly remove the pot from the heat and add condensed milk to taste. Fold it in gently with a rice paddle so the grains stay intact, then keep covered so it does not dry out.
- Serve. Plate the sticky rice with the mango, drizzle a little more condensed milk over everything, and sprinkle with sesame seeds if you like.
Notes
- Glutinous (sweet) rice is essential; regular jasmine will not get that signature sticky texture.
- The butterfly pea tea is purely for color and adds a striking blue without changing the flavor.
- Prep Time: 10
- Cook Time: 30
- Category: Desserts
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 28g
- Sodium: 340mg
- Fat: 12g
- Saturated Fat: 9g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 72g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 5mg