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Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
How it's done
Rinse the rice in a sieve under cold running water until the water runs clear. Drain well. Combine the coconut milk with the sugar, salt, lemongrass and vanilla. Set aside one quarter. Transfer the rest to a bowl along with the rice, place the bowl in a bamboo basket, cover the basket and place in a wide pan. Fill the pan with approx. 2 cm of water, bring to the boil, steam over a medium heat for approx. 40 mins., adding a little hot water from time to time. There should always be approx. 2 cm of water in the pan.
Rinse an ice cream scoop in cold water and use to shape the warm rice into balls, plate up. Drizzle with the reserved coconut milk. Decorate with the mango.
|Tip:||Sprinkle a pinch of black sesame seeds over the rice prior to serving.|
Shaping scoops of ice cream
Cutting a mango
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