Mango with Sticky Rice from the Instant Pot

Ingredients for 4 servings:

• 200 g sticky rice
• 400 ml water
• 500 ml coconut milk, do not shake
• 45 g sugar
• 10 g salt
• 5 g cornstarch
• 2 mangoes, ripe
• some sesame seeds for sprinkling

Instructions

Working time approx. 10 minutes; Rest time approx. 1 hour 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 45 minutes

Thai dessert with coconut milk

Soak the rice in water for at least one hour and then rinse. Pour fresh water into the Instant Pot, insert a steamer basket, and line it with a piece of parchment paper. Spread the rice on the parchment paper. Close the lid and select the “Manual” program for 14 minutes. Meanwhile, open the coconut milk container and spoon the thick coconut cream that floats to the top into a small bowl. This corresponds to approximately the top quarter of the package. Pour the remaining light coconut milk into a small pan and heat with two-thirds of the sugar (approximately 2 tablespoons) and 3/4 of the salt over medium heat for 5 minutes, but do not boil. At the end of the cooking time, release the steam from the Instant Pot and pour the rice from the Instant Pot into a bowl. Gradually stir in the boiled coconut milk and let it stand for 15 minutes. Pour the coconut cream into the empty pan, add the remaining third of the sugar, approximately 1 tablespoon, and the remaining salt, and bring to a slow boil. Mix the cornstarch with a little cold water and add it to thicken the coconut mixture slightly. Cut a small piece off the bottom of the mangoes so they can be stood upright. Peel the mangoes, cut them into slices, and cut them into small pieces. To serve, pour the rice mixture into a small bowl, scatter the mango pieces around the bowl, drizzle with the thick coconut mixture, and garnish the dessert with sesame seeds.