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Always wanted to create an epic multicourse dinner? In our <a href="https://www.chefsteps.com/recipes/tasting-menu-spring">Tasting Menu: Spring</a> feature, we’re sharing recipes from a carefully orchestrated tasting menu we served at a cozy spring dinner party in the ChefSteps kitchen. Our menu description: Rice. Matcha. Coconut. Mango. Mint.


But really, what’s in there? A subtly sweet porridge made from black rice and topped with mangoes, Coconut Cream Fluid Gel, Matcha Foam, and fresh mint.


Plating suggestion: A small, deep, bowl


Pair with: 2000 Vivamus Tokaji Furmint


Wine note: This sweet wine from Hungary is one of the oldest, most famous, and most expensive wines in the world. It’s like drinking sweet little drops of golden honey tinged with lemon juice.About the dish: If your Indian grandmother got into fluid gels and foams, here’s the dish she’d make. This earthy, lightly sweet dessert porridge has compelling textural combinations and exciting tropical notes from mango, lime juice, and coconut cream. Topped with <a href="https://www.chefsteps.com/recipes/matcha-foam">Matcha Foam</a>, it’s at once complex and comforting, marrying modernist techniques with the rustic comforts of rice pudding.