Rice Ball

Name: Rice Ball
Yield: 6
Ingredients: Half cup of rice (100 g); Three cups of water (720 ml); One-quarter cup of toasted sesame seeds (40 g); One pinch of calabresa pepper; Half spoonful of olive oil; Half spoonful of sugar; One tablespoon of salt; One medium-sized mango (300 g), cut into 24 thin slices; Two spoons of mango chutney

1
Half cup of rice (100 g)
2
Three cups of water (720 ml)
3
One-quarter cup of toasted sesame seeds (40 g)
4
One pinch of calabresa pepper
5
Half spoonful of olive oil
6
Half spoonful of sugar
7
One tablespoon of salt
8
One medium-sized mango (300 g), cut into 24 thin slices
9
Two spoons of mango chutney

Ingredients

1
Half cup of rice (100 g)
2
Three cups of water (720 ml)
3
One-quarter cup of toasted sesame seeds (40 g)
4
One pinch of calabresa pepper
5
Half spoonful of olive oil
6
Half spoonful of sugar
7
One tablespoon of salt
8
One medium-sized mango (300 g), cut into 24 thin slices
9
Two spoons of mango chutney

Directions

1
In a medium saucepan, cook the rice in water over medium heat until it's tender (around 35 minutes)
2
Spread onto a tray and let cool
3
Add remaining ingredients and mix
4
Shape twelve rice balls using a specialized mold for rice balls. Reserve
5
Distribute mango among six plates
6
Top each with one-half spoonful of chutney
7
Serve immediately
8
144 calories per serving
9
Note: Rice ball molds can be found at oriental cooking supply stores.