GOLF KITCHEN RECIPE: RICE WITH COCONUT MILK Recipe by Anthony Masas, Executive Chef at Casa de Campo, Dominican Republic

 

 

RICE WITH COCONUT MILK

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

Recipe and photo courtesy of Golf Kitchen by Diana DeLucia. For more information, to subscribe to Golf Kitchen Magazine, or to order a copy of the famous Golf Kitchen Cookbook, visit, www.golfkitchen.com

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.

 

About Fred Bollaci

I'm CEO and President of Fred Bollaci Enterprises. I lost more than 100 pounds while living "La Dolce Vita" and I'm now known as "The Healthy Gourmet." Sample the good life with me through fitness, fine food, and good wine. Meet chefs who cater to a healthy gourmet lifestyle through my Golden Palate blog.
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