{"id":7562,"date":"2017-06-08T07:29:11","date_gmt":"2017-06-08T05:29:11","guid":{"rendered":"http:\/\/www.kuchniokracja.hanami.pl\/?p=7562"},"modified":"2017-06-07T15:00:59","modified_gmt":"2017-06-07T13:00:59","slug":"khao-niew-mamuang-kleisty-ryz-z-mango","status":"publish","type":"post","link":"https:\/\/kuchniokracja.hanami.pl\/index.php\/khao-niew-mamuang-kleisty-ryz-z-mango\/","title":{"rendered":"Khao niew mamuang &#8211; kleisty ry\u017c z mango"},"content":{"rendered":"<div itemscope itemtype=\"http:\/\/schema.org\/Recipe\" style=\"text-align: justify;\">\n<p style=\"text-align: justify;\">Min\u0105\u0142 ponad miesi\u0105c odk\u0105d wr\u00f3ci\u0142am z Tajlandii, a kleisty ry\u017c z mango ci\u0105gle \u015bni mi si\u0119 po nocach. To bardzo prosty i smaczny deser, kt\u00f3ry bez problemu mo\u017cna przygotowa\u0107 w Polsce.  <\/p>\n<h2 style=\"font-size: 16px; text-align: justify;\"><span itemprop=\"name\"><strong>Khao niew mamuang &#8211; kleisty ry\u017c z mango<\/span> &#8211; przepis:<\/strong><\/h2>\n<p><strong><span itemprop=\"ingredients\">200 g kleistego ry\u017cu<\/span><\/strong><br \/>\n<strong><span itemprop=\"ingredients\">250 ml \u015bmietanki kokosowej<\/span><\/strong><br \/>\n<strong><span itemprop=\"ingredients\">100 g cukru (jak lubicie bardzo s\u0142odkie jedzenie to mo\u017cna doda\u0107 nawet 150-200 g)<\/span><\/strong><br \/>\n<strong><span itemprop=\"ingredients\">szczypta soli<\/span><\/strong><br \/>\n<strong><span itemprop=\"ingredients\">1 dojrza\u0142e mango<\/span><\/strong><\/p>\n<p itemprop=\"recipeInstructions\" style=\"text-align: justify;\">Ry\u017c moczymy przez 3-4 h w zimnej wodzie, po czym odcedzamy go. Ry\u017c gotujemy na parze przez oko\u0142o 15-30 minut (najlepiej z dodatkiem li\u015bci pandana, ale ze wzgl\u0119du na trudn\u0105 dost\u0119pno\u015b\u0107 w Polsce pomin\u0119\u0142am ten sk\u0142adnik w spisie). \u015amietank\u0119, cukier i s\u00f3l przek\u0142adamy do rondelka. Podgrzewamy i dok\u0142adnie mieszamy. Ugotowany ry\u017c przek\u0142adamy do miski i zalewamy mieszanin\u0105 dok\u0142adnie mieszaj\u0105c. Nast\u0119pnie zostawiamy go na 30 minut (pod przykryciem). Do ry\u017cu podajemy mango pokrojone w kostk\u0119. Mo\u017cemy poda\u0107 te\u017c: dodatkow\u0105 \u015bmietank\u0119 kokosow\u0105 czy lody.<\/p>\n<div id=\"attachment_7564\" style=\"width: 510px\" class=\"wp-caption aligncenter\"><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-7564\" src=\"https:\/\/kuchniokracja.hanami.pl\/wp-content\/uploads\/2017\/06\/sticky_rice.jpg\" itemprop=\"image\" alt=\"Kleisty ry\u017c z mango z restauracji Tom Yum Kung, Bangkok\" width=\"500\" height=\"750\" class=\"size-full wp-image-7564\" srcset=\"https:\/\/kuchniokracja.hanami.pl\/wp-content\/uploads\/2017\/06\/sticky_rice.jpg 500w, https:\/\/kuchniokracja.hanami.pl\/wp-content\/uploads\/2017\/06\/sticky_rice-1x1.jpg 1w\" sizes=\"auto, (max-width: 500px) 100vw, 500px\" \/><p id=\"caption-attachment-7564\" class=\"wp-caption-text\">Kleisty ry\u017c z mango z restauracji Tom Yum Kung, Bangkok<\/p><\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Min\u0105\u0142 ponad miesi\u0105c odk\u0105d wr\u00f3ci\u0142am z Tajlandii, a kleisty ry\u017c z mango ci\u0105gle \u015bni mi si\u0119 po nocach. To bardzo prosty i smaczny deser, kt\u00f3ry bez problemu mo\u017cna przygotowa\u0107 w Polsce. Khao niew mamuang &#8211; kleisty ry\u017c z mango &#8211; przepis: 200 g kleistego ry\u017cu 250 ml \u015bmietanki kokosowej 100 g cukru (jak lubicie bardzo&#8230;<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[10],"tags":[68,2039,22,942,2042,2041,2043,2040],"class_list":["post-7562","post","type-post","status-publish","format-standard","hentry","category-kuchnia-indyjska","tag-deser","tag-khao-niew-mamuang","tag-kuchnia-tajska-2","tag-mango","tag-pandan","tag-ryz-kleisty","tag-smietanka-kokosowa","tag-sticky-rice"],"_links":{"self":[{"href":"https:\/\/kuchniokracja.hanami.pl\/index.php\/wp-json\/wp\/v2\/posts\/7562","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/kuchniokracja.hanami.pl\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/kuchniokracja.hanami.pl\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/kuchniokracja.hanami.pl\/index.php\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/kuchniokracja.hanami.pl\/index.php\/wp-json\/wp\/v2\/comments?post=7562"}],"version-history":[{"count":2,"href":"https:\/\/kuchniokracja.hanami.pl\/index.php\/wp-json\/wp\/v2\/posts\/7562\/revisions"}],"predecessor-version":[{"id":7565,"href":"https:\/\/kuchniokracja.hanami.pl\/index.php\/wp-json\/wp\/v2\/posts\/7562\/revisions\/7565"}],"wp:attachment":[{"href":"https:\/\/kuchniokracja.hanami.pl\/index.php\/wp-json\/wp\/v2\/media?parent=7562"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/kuchniokracja.hanami.pl\/index.php\/wp-json\/wp\/v2\/categories?post=7562"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/kuchniokracja.hanami.pl\/index.php\/wp-json\/wp\/v2\/tags?post=7562"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}