rice with coconut milk

Recipe created by Anthony Masas, Executive Chef at Casa de Campo, Dominican Republic

Serves 4

Ingredients

Rice with Coconut Milk 

• 3½ oz. Rice
• 4 cups Coconut Milk
• 1 drop Vanilla Extract
• 1¾ oz. Sugar
• 1 oz. Butter

Fresh Mango

• 3½ oz. Mango (finely shredded)
• 1 Tbs. Lemon Juice
• 1¾ oz. Sugar

2 Tbs. Water

Garnish

8 Mint Leaves
Yogurt Lyo for topping

Preparation

Rice with Coconut Milk

In a pot mix the rice with the coconut milk and vanilla extract. Cook for 25 minutes, always stirring, then add the sugar and butter at the end. Let rest.

Fresh Mango

Heat the water with the sugar until it dissolves then let cool.

In a sous vide bag,  put the mango pieces and add the syrup then seal with a vacuum machine.

Leave to stand for 24 hours before use.

Assembly

In a deep serving dish, put two spoons of the rice with coconut milk over a fourth of the prepared mango. Top with some mint leaves and sprinkle the yogurt lyo on top.

Wine Match

Trimbach Reisling, Alsace, France.