for 4 people

Rice

100 g	sushi rice
2 ½ dl	coconut milk
1 dl	water
2 tbsp	ground cane sugar
1 sachet	saffron

Sauce

500 g	papayas, cut into pieces
½ tbsp	ground cane sugar
2 ½	passion fruit

To serve

1 tsp	sesame seeds
½	passion fruit, scratched out

How it's done

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.

Show complete recipe