Mango Sticky Rice

Mango Sticky Rice

From The Proctor Silex Test Kitchen

Added by Pat


  • Short grain sweet rice (also called sticky or glutinous rice) 
  • 1 can (13.5 ounce) coconut milk 
  • 2/3 cup granulated sugar 
  • 1/4 teaspoon salt 
  • 2 ripe mangos, peeled and sliced 


  1. Measure rice using measuring cup that is included with rice cooker. Rinse rice in a strainer under cool water until water runs clear. 
  2. Add rice to rice cooker. Add water up to “3 line”. 
  3. Place lid on rice cooker and press down on switch to begin cooking. Rice cooker will automatically switch to Keep Warm at end of cooking.  
  4. In a small saucepan over medium heat, combine coconut milk, sugar, and salt. Cook, stirring constantly, until sugar is dissolved, and mixture is slightly thickened, about 3 minutes. 
  5. Remove ½ cup of coconut milk mixture and set aside. Continue cooking remaining coconut milk mixture until thickened and syrupy, about 5 minutes. Remove from heat and set aside. 
  6. When rice cooker switches to Keep Warm, remove lid. Stir in reserved ½ cup of coconut milk mixture and replace lid. Let sit for 10 minutes for rice to absorb coconut milk. 
  7. Place sticky rice on a serving plate. Top with coconut milk syrup and serve with sliced mango. 

Serves: 6

Test Kitchen Tips:

  • Don’t confuse sticky rice for sushi rice or regular short grain white rice or you will end up with a completely different result. 
  • If you are using a small rice cooker the ingredients can be adjusted to match. The rice to water ratio is 1:1. Adjust other ingredients accordingly. 


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