Green Charleston Gold Rice with Lobster and Mango - Rice Recipes | Anson Mills - Artisan Mill Goods

Name: Green Charleston Gold Rice with Lobster and Mango - Rice Recipes | Anson Mills - Artisan Mill Goods
Ingredients: 8 ounces (1 cup) Aromatic Fish Stock; 7 ounces (¾ cup plus 2 tablespoons) full-fat coconut milk; 10.5 ounces (1½ cups) Anson Mills Laurel-Aged Charleston Gold Rice; 1 stalk lemongrass, trimmed to bottom 2 inches, bruised; ½ teaspoon fine sea salt; 3 serrano chiles (1.3 ounces), seeded and coarsely chopped; 1 large garlic clove, peeled and halved; 2 teaspoons peeled and coarsely chopped ginger; 4 medium scallions, trimmed and cut into 2-inch lengths (1.2 ounces); 1.5 ounces cilantro (leaves and tender stems only) from 1 large bunch; 0.5 ounce Italian basil leaves or 0.2 ounce Thai basil leaves from 1 bunch; 1.5 ounces (3 tablespoons) lime juice; 1 ounce (2 tablespoons) full-fat coconut milk; 1 ounce (2 tablespoons) Aromatic Fish Stock; 0.5 ounce (1 tablespoon) avocado oil; 2 teaspoons fish sauce; Scant ½ teaspoon fine sea salt; 2 tablespoons unsalted butter; 2 (1.5-pound) lobsters, cooked (see Cooking Remarks) and shelled, knuckle and claw meat diced large and tail meat sliced into medallions; 1 large ripe mango (about 1 pound), peeled, cut into fillets, and diced into ½-inch cubes; Salt and freshly ground black pepper; Cilantro, Italian basil, or Thai basil flowers or sprigs, for garnish; Lemon or lime wedges, for serving (optional)

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Green Charleston Gold Rice with Lobster and Mango introduction Inspired by the accents of Thai green curry, this dish blends floral green chiles, herbs,

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Ingredients

8 ounces (1 cup) Aromatic Fish Stock
7 ounces (¾ cup plus 2 tablespoons) full-fat coconut milk
10.5 ounces (1½ cups) Anson Mills Laurel-Aged Charleston Gold Rice
1 stalk lemongrass, trimmed to bottom 2 inches, bruised
½ teaspoon fine sea salt
3 serrano chiles (1.3 ounces), seeded and coarsely chopped
1 large garlic clove, peeled and halved
2 teaspoons peeled and coarsely chopped ginger
4 medium scallions, trimmed and cut into 2-inch lengths (1.2 ounces)
1.5 ounces cilantro (leaves and tender stems only) from 1 large bunch
0.5 ounce Italian basil leaves or 0.2 ounce Thai basil leaves from 1 bunch
1.5 ounces (3 tablespoons) lime juice
1 ounce (2 tablespoons) full-fat coconut milk
1 ounce (2 tablespoons) Aromatic Fish Stock
0.5 ounce (1 tablespoon) avocado oil
2 teaspoons fish sauce
Scant ½ teaspoon fine sea salt
2 tablespoons unsalted butter
2 (1.5-pound) lobsters, cooked (see Cooking Remarks) and shelled, knuckle and claw meat diced large and tail meat sliced into medallions
1 large ripe mango (about 1 pound), peeled, cut into fillets, and diced into ½-inch cubes
Salt and freshly ground black pepper
Cilantro, Italian basil, or Thai basil flowers or sprigs, for garnish
Lemon or lime wedges, for serving (optional)