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

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Notes about this recipe

  • Schooffiecooks on March 31, 2026

    Too salty

  • Hiker010 on January 11, 2026

    Made March 2024 Very tasty, but brown rice balls fell apart -- try with white? Used "brown sweet rice" Pinch salt in rice Cooked rice 30 min -- bit al dente? Ground turmeric instead of fresh 1/2 tsp kosher salt in rasam (+ 1/4 tsp later) 20g jalapeño 1 tbsp - 20g tamarind concentrate

  • 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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