Sticky rice is a traditional Indonesian, Malay and Thai dessert of glutinous sticky rice that's sometimes a bit salty and served palm sugar natural sweetness and with good quality coconut milk sauce or coconut cream. It can be eaten with pineapple or with ripe fresh mango and is a great pudding. Some people have even called it the forbidden rice because it tastes so divine.
This Easy Instant Pot Sticky Rice recipe is so simple and uses glutinous rice as the base.
See how to make a perfect Instant Pot White Rice with Long Grain White Rice, basmati rice, Jasmine Rice, black rice, or brown rice
Kara or Aroy-D brands I have found to be of good quality coconut milk mixture for this loverly sweet rice dish.
Before using shake the can well to incorporate the coconut cream into the coconut milk.
For this easy and simplified sticky rice recipe, the ingredients that can be found at any grocery store:
Easy Instant Pot coconut Sticky Rice is best served right from the pot - you can not beat freshly cooked rice.
But it also can be served as a warm rice pudding type dessert after cooking. The already prepared sticky rice can be eaten at room temperature (my preference), or some traditional sticky rice is actually eaten cold, the coconut flavor is actually enhanced.
Leftover rice can be kept in the fridge for 5 days, but it must be covered of course.
If you prefer to warm up the rice and sauce separately - you can make the sauce a little more liquid using coconut water and if you have a Thai mango this instant pot rice is a real pudding winner.
How to make a delicious instant pot coconut sticky rice - it is an amazing dump-and-go dessert.
1 cup glutinous rice
3 tablespoons palm sugar (can use raw sugar but palm sugar does give a real deep rich flavor to the rice)
1 cup water
1 pandan leaf (optional)
1 cup Coconut Cream - Good Quality
1 pinch salt (⅛ teaspoon)
Dissolve the palm sugar in water - we used the instant pot on saute. After it is dissolved strain it as there will be some lumps and bits as this is real raw palm sugar
Cook the Coconut cream - again turn the instant pot to saute and boil for 1-2 minutes and then tip out into a bowl
Add 1-2 tablespoons coconut cream to the water (1 cup) and mix
Add the rice and the water to the instant pot and stir well, then add a pinch of salt
Add 1 cup of the palm sugar mix and stir
Put on the lid and cook for 22 minutes on high pressure and 10 minutes natural pressure release
After cooking taste and check the texture - you can add more of the palm sugar water mix to increase the liquid and make it a little sweeter
Serve into a bowl or cup and drizzle the coconut cream over the top
The best other fruits instead of mango slices are
strawberries and lime
and sprinkle a little toasted coconut over the top.
When the timer beeps it is finished, wait for 10 minutes before releasing pressure. Why, well this lets the rice grain absorb all the flavored palm sugar liquid and finished cooking properly
After stirring the coconut sauce into the rice, let it rest for 2 minutes so it can absorb the coconut sauce, this makes the rice moist and sticky but not over wet.
Store: store it in an airtight container in the fridge-it will last about 5 days. Remember is that when you reheat the rice you may need to add extra water/coconut milk. It is best to reheat it with a lid loosely on it so that it "steams" itself and keeps moisture within the rice.
Freeze: You can freeze coconut rice. Top TIp let your rice cool first, freeze it asap after that.
Yes, you can - just follow our recipe above- the pressure cooker makes it a dump and go dessert or pudding.
Yes, it heats up really well - either in the microwave for between 1-2 minutes for a single person serving, or in a pan using a little coconut water and cream and stir for about 4-6 minutes until it is hot enough for your personal preference.
We like Glutinous rice for a sticky rice base.
This divine coconut rice is very easy to make, with natural flavor. It makes the perfect after-dinner treat or a super side.
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