Instant Pot Sticky Rice Coconut Pudding with Mangoes
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It’s mango season and it’s my favorite fruit so I just had to cook this Sticky Rice Coconut Pudding with Mangoes. I could hardly wait for the sweet rice to cook so I made it in my Instant Pot using High Pressure settings. And yes, in less than an hour we were enjoying a hearty, warm merienda, thanks to today’s modern technology. I’ve been using my Instant Pot(s) regularly for meals, snacks, appetizers, sides, beverages, desserts, you name it – practically for everything because it is such an efficient kitchen helper. This phenomenal counter-top kitchen appliance gives me the luxury of tossing everything in it and walking away to do other household chores.
But let’s get back to this luscious rice pudding flavored with coconut. It’s easy to see why the combination of sweet rice and fresh mangoes is a favorite combination of most folks. Filipinos love this combo because rice is an everyday ingredient in many dishes and desserts. For this recipe, I used sweet rice, also known as malagkit to Filipinos. Mangoes are the national fruit of the Philippines and I grew up enjoying the fruit trees my father grew in our farm. I’m glad to see a steady supply of mangoes here in America now which makes it possible for my family to enjoy the various mango recipes I come up with.
Anyway, I could not let mango season go by without relishing its abundance. This snack or dessert is one example. The great thing about using the Instant Pot for this recipe was that this multicooker cut my cooking time to just minutes. Once the appliance’s beeping sound signaled to me the sticky rice was ready, I carefully released the steam and gingerly opened the lid. The warm steam from the inside pot floated to my face as I peered inside. I stirred the sticky rice with my long cooking spoon and felt a heaviness from the hearty porridge. I smelled the sweet aroma from the coconut cream and it was scrumptious. I ladled the thick Sticky Rice Coconut Pudding in individual bowls and topped each with generous amounts of fresh mango balls. The sweet mangoes and the rich rice pudding were a heavenly combination that made my head spin. Mangoes and sticky rice together are indeed magical.
Instant Pot Sticky Rice Coconut Pudding with Mangoes
- 1 Tablespoon organic virgin coconut oil
- 1 cup organic sweet or sticky rice malagkit
- 3/4 cup water
- 3 cups whole milk
- 1 can (14 oz.) organic coconut cream
- 1/2 cup granulated sugar
- 1/2 teaspoon salt
- 1/2 teaspoon organic pure vanilla extract
- 2 cups sliced mangoes in 1-inch sized cubes or balls made with a melon baller, from 2 large mangoes fresh, ripe mangoes (Ataulfo variety)
- In a medium-sized bowl, pre-soak the sweet or sticky rice in water for 30 minutes to 1 hour. Set aside. Drain water when ready to add to the Instant Pot.
- Slice the mangoes and discard the pits. Shape the mango flesh into one-inch balls using a melon baller. Or cut into one inch-sized cubes. Set aside in the refrigerator.
- Click the Saute button on the Instant Pot keypad. Add the coconut oil to the inside pot. When the oil heats up in about 2 minutes, add the sweet rice and 3/4 cup water. Stir the rice and water around for 3 to 5 minutes till rice gets soft and puffy.
- Press the Cancel button to turn off Saute.
- Pour the milk, and coconut cream to the rice in the inside pot. Add the sugar, salt and vanilla. Do not mix.
- Secure the lid of the Instant Pot. Check that the cooking pressure is on High and the release valve is set to Sealing.
- Select Manual, and High Pressure and cook for 8 minutes.
- When cooking is complete, use a quick release. Click Cancel to turn off. Carefully open the lid.
- Use silicone oven mitts to hold the inside pot. Stir the Sticky Rice Coconut Pudding with a long cooking spoon.
- Ladle Sticky Rice into individual bowls. Top with fresh, sweet ripe mango balls or cubes. Serve warm or at room temperature.
- Cook's comments: After the Saute, when you hit Cancel to turn off the function, it takes about 17 to 20 minutes for the Instant Pot to pre-heat before the High-Pressure cooking time begins.
- To cook stove-top: Pre-soak the rice for 30 minutes to 1 hour. Discard the water. In a large, non-stick stockpot, over medium-high heat, add the coconut oil. Add the rice and 3/4 cup water. Stir around for 3 minutes till rice gets soft. Pour milk, coconut cream, sugar, salt and vanilla. Mix well. Lower heat to a slow simmer. Cover sweet rice and cook for 40 minutes on very low heat till rice is soft and looks like a thick porridge. Stir the rice every few minutes and halfway through cooking to avoid burning or sticking to bottom. Serve warm or at room temperature in individual bowls topped with mangoes.
- Disclosure: I was not paid to mention the cookbook. But I was delighted to find the recipe for Coconut Rice Pudding with Fresh Mango from the cookbook Weeknight Cooking with your Instant Pot by Kristy Bernardo. In her recipe, Kristy used arborio rice which works well if you prefer it. A few months ago, my friend Kristy also known as The Wicked Noodle sent me her amazing cookbook. It has been my constant companion in the kitchen since. If you’re a fan of cooking with the Instant Pot or any brand of multicooker, Kristy’s cookbook is a great resource for recipes especially on busy weeknights.
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Nutrition Notes: The nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Did you like this recipe? I have more Filipino Instant Pot recipes in my newest cookbook Instant Filipino Recipes: My Mother’s Traditional Philippine Cooking in A Multicooker Pot. Buy my cookbooks and books on Amazon.com – sold worldwide in paperback and Kindle format.
Disclosure: Instant Pot is a registered trademark of the Instant Pot Company which is not associated with this blog. I was not paid to review or endorse the brand and products used.