Ingredients
Hint:
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
kochen@bettybossi.ch
Rice
Sauce
To serve
How it's done
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Rice
Soak the rice in water for approx. 15 mins. Rinse the rice in a sieve under cold running water until the water runs clear, drain well, transfer to a pan. Set aside 3 tbsp of the coconut milk. Add the remainder of the coconut milk, water, sugar and saffron to the pan of rice. Bring the rice to the boil (uncovered), simmer until the water has evaporated, leaving small indentations on the surface of the rice. Turn off the heat and leave the rice to fluff up in the covered pan for approx. 10 mins. (do not remove the lid), leave to cool, shape into 12 balls.
Sauce
Place the papayas and sugar in a measuring cup, puree. Scoop out the passion fruit flesh, pass through a sieve, add, mix.
To serve
Serve the papaya sauce in deep dishes, drizzle with the reserved coconut milk, plate up the rice balls, top with the sesame and passion fruit.
How-tos
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