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.
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.