Sticky rice balls in tamarind rasam broth from Ottolenghi Flavour / Flavor (page 180) by Yotam Ottolenghi and Ixta Belfrage and Tara Wigley

  • spring onions
  • garlic
  • fresh ginger
  • onions
  • caster sugar
  • tomatoes
  • sunflower oil
  • cherry tomatoes
  • cumin seeds
  • green chillies
  • black mustard seeds
  • tamarind pulp
  • dried red chillies
  • fresh turmeric
  • Thai sticky rice
  • coriander sprigs

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • pattyatbryce on January 14, 2021

    I enjoyed the rice balls, but felt the broth was too sour. Interesting, but not one to make again.

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