List of Ingredients
- 1 3/4 CUPS of carnaroli rice
- 5 OZ. of mango flesh
- 5 OZ. of raspadura cheese
- 1 TBSP. of cocoa butter
- 1 avocado
- Lemongrass
- Vegetable broth
- fresh ginger, grated
- 1 saffron thread
- Lemon
- Salt
Method
To make yellow mango rice with raspadura cheese, first bring 1 quart of vegetable broth to the boil and season with salt. Remove 3/4 cup from the broth and dissolve a pinch of saffron strands. Clean and finely slice the lemongrass, then heat 1 tsp cocoa butter in a saucepan and gently brown the lemongrass.
Add the rice and toast for 1 minute, then begin gradually adding the boiling stock along with the saffron-infused stock. Blend 4 oz mango flesh in a blender, then add to the rice 8 minutes in to cooking, along with the remaining saffron broth. Finely dice the remaining mango, peel and finely slice the avocado, and drizzle with lemon juice.
After a further 6 minutes of cooking, stir the remaining cocoa butter into the rice along with the diced mango, 3 oz of the cheese, and 1 tsp peeled and finely grated ginger, then turn off the heat and leave to rest for a few minutes. Garnish with the remaining cheese and the avocado slices. You can add a few more mango pieces if you wish. Serve immediately.