{"id":57550,"date":"2023-10-19T11:53:58","date_gmt":"2023-10-19T15:53:58","guid":{"rendered":"http:\/\/www.mango.org\/recipes\/mango-sticky-rice-2\/"},"modified":"2024-07-10T13:23:57","modified_gmt":"2024-07-10T17:23:57","slug":"mango-arroz-pegajoso","status":"publish","type":"recipes","link":"https:\/\/www.mango.org\/es\/recipes\/mango-arroz-pegajoso\/","title":{"rendered":"Mango arroz pegajoso"},"content":{"rendered":"

<\/p>\n

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Mango arroz pegajoso<\/h2>\n

\t\t<\/p>\n

\n

\n\t\t\t<\/div>\n
\n
    \n
  • 4 cups Agua<\/li>\n
  • 2 cups Glutinous Rice<\/li>\n
  • 3 cups Coconut Milk<\/li>\n
  • 1 cup Agua<\/li>\n
  • 1 tsp Salt<\/li>\n
  • 1 tbsp Butter for greasing<\/li>\n
  • 1.5 cups Brown Sugar<\/li>\n
  • 3 cups Fresh Mango 1\/4" diced<\/li>\n<\/ul>\n

    Mango Coconut Sugar Caramel<\/h4>\n
      \n
    • 14 oz can Coconut Milk<\/li>\n
    • 1 cup Sugar<\/li>\n
    • 1 cup Shredded Coconut<\/li>\n
    • 1 tsp Salt<\/li>\n<\/ul><\/div>\n
      \n

      Coconut Rice Mixture<\/h4>\n
        \n
      1. \n

        Soak rice in water for 15 minutes. Drain well, discard water\u00a0<\/p>\n<\/li>\n

      2. \n

        Bring the coconut milk to a boil over high heat. Add sugar and salt cook stirring constantly until fully combined and starts to slightly thicken, 2-5 minutes<\/p>\n<\/li>\n

      3. \n

        Add in rice, turn heat down to low. Cook for 20-30 minutes until all coconut milk is absorbed, stirring occasionally<\/p>\n<\/li>\n

      4. \n

        Once rice is done, remove from heat, fold in fresh mango before placing into baking dish<\/p>\n<\/li>\n

      5. \n

        Butter baking dish<\/p>\n<\/li>\n

      6. \n

        Pour rice mixture into 9×13 baking dish\u00a0<\/p>\n<\/li>\n<\/ol>\n

        Mango Coconut Sugar Caramel<\/h4>\n
          \n
        1. \n

          In a large saucepan bring coconut milk to a boil over high heat, once boiling reduce heat to a simmer. Cook for 20-30 minutes stirring occasionally<\/p>\n<\/li>\n

        2. \n

          Add in shredded coconut and salt, cook over medium-high heat stirring constantly until completely caramelized, about 10 minutes. Watch the mixture carefully<\/p>\n<\/li>\n

        3. \n

          Strain the mixture through a fine mesh strainer into a bowl. Then spoon over the top on the rice mixture<\/p>\n<\/li>\n

        4. \n

          Bake the rice mixture until firm to the touch and no longer jiggly in the center, about 1 hour<\/p>\n<\/li>\n

        5. \n

          Remove from oven, let cool to room temperature on a wire rack, about 30 minutes<\/p>\n<\/li>\n<\/ol><\/div>\n

          \n\t\t\t<\/div>\n
          \n
          Spanish<\/div>\n<\/p><\/div>\n<\/div>\n

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