We don't make many desserts, but this one has become somewhat regular in our rotation because it isn't too bad health-wise and fits our goals for being both low fat and oil free. Mango sticky rice is an "accidentally vegan" dish in general, and oil free, but isn't typically low fat due to the coconut milk. While the coconut milk is really delicious, it has a lot of saturated fat in even a smaller amount (even the cans of "lite" coconut milk). So we instead use almond milk that we make at home - and it still turns out sticky and delicious! I was surprised how close this turned out to the dessert I often ordered in restaurants. And made at home in no time in the Instant Pot.
For this recipe we use a stainless steel inner cooking pot (affiliate links, see footer). We needed to use an inner cooking pot for this recipe to work properly (although it may work fine, it just didn't for us the few times we tried without the inner pot). Our Instant Pot came with a trivet. We put some water in the bottom of the outer pot with the trivet, placed the inner pot on top of that and added the ingredients (rice, mango, milk) to the inner pot. You do not need to use the "official" inner pot - you could use other types of pots but it could change the cooking time.
Instant Pot Mango Sticky Rice
- 1 cup Sweet rice (Glutinous rice) Do not sub with regular rice
- 1 1/4 cup Plant-based milk Such as almond or cashew milk, sweetened or unsweetened
- 1 cup mango diced, frozen
- Rinse the rice thoroughly and drain.
- Add your trivet to the Instant Pot, and then add 1 cup of water to the bottom of the pot.
- Add a nested bowl with the 1 cup of sweet rice, mango, and 1 1/4 cup of non-dairy milk, and put the lid on the Instant Pot.
- Set the Instant Pot to manual, and cook for 4 minutes at high pressure. You want the steam release handle on sealing.
- Naturally release pressure and wait for the float valve to drop.
- Add the remaining milk and syrup, and mix in to the cooked rice and mango. Drizzle with a bit of additional maple syrup if desired.
Substitutions and additions
There are several variations you could do in this dish. You could swap out the maple syrup for another sugar (brown sugar, soaked and blended dates, or your choice of alternative). Of course you could use any number of alternative fruit. And you can top this dessert with something like a "nice cream". But it doesn't need any additions to taste great.
Latest posts by Jen deHaan (see all)
- Kale pesto and farro salad with tomatoes, spinach and peas recipe (Oil Free, Vegan) - February 14, 2020
- Oil free Vegan Kale Pesto recipe (SOS-Free option, sunflower seed base) - January 30, 2020
- Citrus herb chickpea salad sandwich recipe (Oil free, vegan) - January 23, 2020
Last Updated on