Beat Wüthrich’s Rice Salad with Fruits

Rinse basmati rice, drain in a colander. Cook in enough salted water until al dente. Drain and cool.

In the meantime, rinse and peel the carambola, mango and papaya (except for the carambola), remove the seeds from the mango and papaya, and cut the flesh into cubes or slices. Rinse the raisins, dry them with kitchen roll. Toast the almond flakes in a grease-free frying pan until golden (this happens very quickly, and the transition from golden to charcoal black happens in seconds, so watch out…).

Mix all the ingredients together in a glass dish that is as wide and flat as possible. The sauce to be mixed in consists of the walnut oil, salt, juice of one lemon, new seasoning and freshly ground pink pepper. Set aside to cool for at least an hour, mixing occasionally.

If you are not afraid of work, also dice fresh pineapple in the exotic room.

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