I would suggest you eat it on the first day. You can’t really reheat it, so you’d have to remove it from the refrigerator and let it come back up to room temperature to eat it, but it will be hard and a little unappealing. Storing mango sticky rice properly is not a great option. If you want to half the recipe, just reduce all of the ingredients by half. You’ll also need to double the sauce and get 2 mangos. For 2 cups of glutinous rice, double the water in the bowl to 1 1/3 cup, with the same one cup of water in the base of the inner pot. Yes! If your stainless steel bowl is spacious enough to fit more rice, then you can easily double the recipe. Take it off the heat once the sugar is dissolved. You don’t want to caramelize the sugar, just dissolve it. Make sure not to turn the heat up too much. Simmer it until all the sugar is dissolved. While the rice is cooking, pour ⅔ cup of the coconut milk, ¼ cup of the sugar, and half the salt into a saucepan over medium-low heat. You can release any remaining pressure and then remove the lid. Pressure cook on high for 12 minutes with a 10 minute natural release. Place the stainless steel bowl on the trivet and close the lid. Make sure all the rice is submerged, with no rice out of the water. You want to use stainless steel so it doesn’t get compromised under pressure, like glass can. Pour the rice and the remaining 2/3 cup cold water into a stainless steel bowl that will fit into your Instant Pot. Pour 1 cup of cold water into the base of the Instant Pot liner and set a steamer basket or trivet inside. It’s okay to do so, if you really want to, but it’s unnecessary and will save time if you skip it. Let me just start by saying that it is not necessary to rinse the rice before cooking it in this recipe. Not fully ripened mangoes are not good with this dessert.
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