Rice Cooker Thai Mango Sticky Rice

Prep Time: 5m | Cook Time: 30m | Servings: 4

Ingredients

• 1 1/2 cup glutinous rice, thai (rinsed and soaked for at least 1 hour)
• 1 1/4 cup water
• 400ml coconut cream
• 1/4 cup caster sugar
• pinch salt
• Some ripe juicy juicy mangoes

Instructions

1. Drain soaked sticky rice (glutinous rice) and place it into your rice cooker with the appropriate amount of water. Start cooking.
2. While rice is cooking, combine coconut cream, sugar, and salt in a small saucepan over low heat. Stir continuously until the sugar dissolves. Do not boil. Set aside.
3. Peel and slice your ripe mangoes and set aside, ready for plating.
4. Once the rice is done, gently stir in about half of the warm coconut cream mixture until the rice absorbs it. Let it cool for 10-15 minutes so the flavours can develop.
5. Spoon the sticky coconut rice onto plates or bowls, top with sliced mangoes, and drizzle with the remaining salted coconut cream. Eat immediately and enjoy!