Effortless Crockpot Thai Mango Sticky Rice Pudding Tips, FAQ & printable recipe

Tips for success

For a more intense coconut flavor, you can slightly increase the amount of coconut cream used for drizzling at the end. If you prefer a more pronounced salty-sweet contrast, a tiny pinch of extra sea salt sprinkled over the final dish can elevate the flavors significantly.

The toasted mung beans provide a crucial textural contrast, so do not skip this step; they add a delightful crunch that balances the softness of the rice and mango.

If you are serving this for a larger group, you can easily double the recipe, provided your slow cooker is large enough to accommodate the volume. Ensure you do not overfill your Crockpot, as the rice expands as it cooks.

If you find the rice is too firm after two hours, you can add a splash of hot water or extra coconut milk and cook for another fifteen minutes on high, stirring gently to incorporate.

Variations

• Black Sticky Rice Version: Substitute half of the glutinous white rice with black glutinous rice for a striking color contrast and a nuttier, deeper flavor profile.
• Toasted Sesame Garnish: If mung beans are unavailable, substitute them with toasted white sesame seeds for a similar nutty crunch and aromatic finish.

Storage and make-ahead

Fridge

Store in an airtight container for up to 3 days.

Freezer

Not recommended, as the texture of the rice will change upon thawing.

Reheat

Reheat gently in the microwave or on the stovetop with a splash of coconut milk until warm and creamy.

Store any leftovers in an airtight container in the refrigerator. The rice will firm up significantly when chilled, which is normal. It is best consumed within two days for the best quality, though it can be kept for up to three days. Keep the mango slices stored separately, as they will degrade faster than the rice pudding and may become mushy if mixed in too early.

This dish is excellent for making ahead. You can prepare the rice pudding in advance and store it in the refrigerator. When ready to serve, gently reheat the rice with a small amount of coconut milk or water to restore its creamy texture. Assemble the bowls with fresh mango and garnishes just before serving to ensure the best presentation and contrast of temperatures.

Serving ideas

Serve this dessert warm for the most authentic experience. The contrast between the warm, sweet sticky rice and the cool, fresh mango is the hallmark of this dish.

Arrange the mango slices artfully around the mound of rice to create an appealing presentation. A small drizzle of fresh coconut cream over the top just before serving adds a luxurious finish that enhances the overall creaminess of the dessert.

Consider serving this alongside a pot of hot jasmine tea to cleanse the palate between bites. The simplicity of the dish allows it to shine as a standalone dessert, but it is also substantial enough to be served as part of a larger meal.

Ensure each bowl has an ample serving of the toasted mung beans to provide the necessary crunch, as this textural element is vital to the success of the overall dish.

Frequently asked questions

Recipe card

Effortless Crockpot Thai Mango Sticky Rice Pudding

Prep 5 minCook 2 hTotal 2 h 5 minServes 6

Ingredients

• 2 cups glutinous sweet rice
• 28 oz full-fat coconut milk (two 14-ounce cans)
• 1/2 cup palm sugar
• 1 piece pandan leaf
• 1/2 tsp sea salt
• 2 cups ripe champagne mango slices, for serving
• 1/4 cup coconut cream, for serving
• 2 tbsp toasted mung beans, for serving

Instructions

1. Add the glutinous sweet rice, two cans of full-fat coconut milk, palm sugar, pandan leaf, and sea salt directly into the ceramic insert of the 6-quart Crockpot. Stir the mixture thoroughly to ensure the sugar is evenly distributed among the rice grains.
2. Cover the Crockpot with its lid. Set the slow cooker to HIGH and allow it to cook for 2 hours. Do not lift the lid during the cooking process to maintain a consistent internal environment, which helps the rice become perfectly translucent and glossy.
3. Once the rice is cooked, remove the pandan leaf. Mound the warm coconut sticky rice into individual serving bowls. Arrange fresh slices of champagne mango alongside the rice. Drizzle with extra coconut cream and sprinkle with toasted mung beans before serving.

Contains: tree nuts, sulfites

Estimated nutrition per serving

Calories

420

Protein

5.5 g

Carbohydrates

62 g

Fat

18 g

Fiber

2.5 g

Sugar

18 g

Sodium

210 mg

Automatic estimate from the ingredient list, not laboratory-verified.