Instant Pot Mango Jalapeño Sticky Rice

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A few weeks ago, I made this Pineapple-Ginger Sticky Rice in my Instant Pot, and it turned out fantastic.  I knew instantly that I wanted to make some additional flavors of sticky rice.

Sticky Rice is becoming one of my family’s favorite foods and my favorite thing to make in my Instant Pot.   It only takes 12 minutes to cook.  I find myself making sticky rice for all kinds of cuisine, not only Asian-inspired dishes.  I make sticky rice when I make chicken casserole, jambalaya, but this sticky rice was used to make burrito bowls, my new obsession that was a food trend about five years ago.

Sticky rice is easy to make.  To get your rice sticky, you need to cook it with a different water/rice ratio.  Instead of a 1-1 water/rice ratio, you cook the rice at a .75-1 water ratio.

I used this formula for sticky rice and replaced some of the water with a can of mango.   I just found this canned mango for the first time last week at Super Target.  I picked up a bunch of it, and I also used it in my Mango Chicken Lettuce Wraps. 

When you make this sticky rice, the goal is to have 3 and 3/4 cups of liquid in total to mix with the two cups of jasmine rice. I put the canned mango and juice in a measuring up to make sure that I had the correct amount of liquid.  Make sense?  I made a video to help you out!

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Jalapeno Mango Sticky Rice

Ingredients

  • 1 teaspoon canola oil
  • 1 jalapeno pepper, chopped
  • 1 tbsp cilantro, chopped
  • 1 8 ounce can mango and juice
  • 1-1.5 cups water
  • 2 cups jasmine rice or basmati rice

Instructions

  1. Set your Instant Pot to Saute

  2. Add oil jalapeno and cilantro and saute for 1-2 minutes. 

  3. Add mango, water, and rice.  Stir.  You will want your total liquid ( mango, juice, and water.)  to add up to 1 3/4 cup. 

  4. Place lid on Instant Pot and cook on the rice setting for 12 minutes. 

  5. Vent or let naturally release.  It doesn't matter

  6. Serve! 

This rice made for some delicious burrito bowls!  Sticky rice is amazing, maybe one of my favorite things to make in my Instant Pot!  I will most certainly be making this again!

 

2 Comments

  1. I love sticky rice! Looks super tasty.

     

  2. I made this recipe tonight. It was ok, however I would like to try it again with fresh or frozen mango instead of the canned. The syrup from the canned is not mango juice, it’s high fructose corn syrup. This made the rice taste too sweet.
    also, 12 minutes seemed like an UNNECESSARILY long cook time when jasmine rice only takes 4 minutes. the extra cook time didn’t make the rice any more “sticky” than it usually is, but it did result in burned rice in the bottom of my liner.

     

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