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Instant Pot Sticky Rice Coconut Pudding with Mangoes

This Sticky Rice Coconut Pudding with Mangoes is a favorite snack or dessert at our home especially during mango season in the spring to summer. I used sweet rice or malagkit as it's known to Filipinos. For a richer porridge, this recipe used coconut cream and hints of vanilla flavoring. We were hungry for merienda and didn't want to wait long so I cooked this hearty snack in my Instant Pot which you can also cook in most brands of today's multicookers. This recipe was adapted from Weeknight Cooking with your Instant Pot by Kristy Bernardo of The Wicked Noodle (Page Street Publishing). Serves 4 to 6. My procedure for cooking this stove-top is also found below.
Course: Dessert, Snacks
Cuisine: American, Asian, Filipino
Keyword: Instant Pot Sticky Rice Pudding Mangoes
Servings: 4 people
Calories: 208kcal
Author: Asian in America recipe.

Ingredients

  • 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)

Instructions

  • 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

Serving: 1g | Calories: 208kcal | Carbohydrates: 34g | Protein: 6g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 18mg | Sodium: 372mg | Potassium: 242mg | Sugar: 34g | Vitamin A: 295IU | Calcium: 207mg | Iron: 0.1mg