Risotto & Reis-Terassen: Platz 3

fruity, spicy Indonesian risotto

Although there are no Oscars to be won at Lotao, a stay in Indonesia is at least as coveted as the golden statue... Now the time has finally come and the jury has chosen the winner of the Lotao recipe competition. In cases like this, you really appreciate the fact that you can rely on an independent jury. I myself would hardly have been able to make a decision given the large number and variety of recipe ideas submitted. We're starting to publish third place today - the other winners will follow in the next two days. And here we go... The jury has decided to award third place to two participants: The blogger Ela and Gisela Rosa Essert can look forward to winning two exclusive rice sets! I already reported to you with great enthusiasm about Ela's bright orange-ginger risotto in January, but the jury was also impressed by Gisela Rosa Essert's "Sunset on the Rice Terraces of Indonesia." Behind the loving name of the recipe lies a fruity, spicy new creation with the Lotao Royal Pearl Black black rice . Of course I don't want to withhold this from you: Sunset at the rice terraces of Indonesia!


  • 80g Lotao Royal Pearl black black organic rice
  • ¼ vanilla salt
  • Ms. Ginger
  • Ms. Paprika
  • Ms. Cardamom
  • Ms. Cumin
  • Ms. Cinnamon
  • Ms. Nutmeg
  • 1 tbsp orange blossom water
  • 2 ½ avocado fruits, ripe
  • 2 oranges, medium sized
  • 1 banana
  • 2 tsp date vinegar
  • ½ wasabi powder
  • ½ teaspoon Sichuan pepper, freshly ground
  • 1 teaspoon olive oil, virgin


  1. Pour 80 g of Lotao Royal Pearl black rice into a cup - use exactly twice the amount of water to cook the rice. Rinse the black rice well and bring it to the boil with the vanilla salt. Let it cook for about 10 minutes in gently boiling water and then on a low heat for another 30 minutes.
  2. Wash 3 avocados, preferably the “Hass variety”, as it not only has a nuttier taste, but also looks better for the black rice terraces.
  3. Remove the pulp from 2 avocados and drizzle with 2 teaspoons of date vinegar in a mixing bowl. Then squeeze 2 oranges and pour the juice into the flesh of the avocados.
  4. Peel the banana, cut it and add it. Now add all the other flavors and mix everything. The consistency can remain a bit coarse.
  5. Lightly cut off the two “ends” of the orange so that they form a flat surface. Now carefully carve the zig-zag pattern for the setting sun of Indonesia into the orange.
  6. Remove the flesh from the two halves and set the fillets aside. Cut the ½ avocado into thin fan slices for the rice terrace decoration and serve the rice in lined orange peels.

Will this creative recipe inspiration, which according to jury member Beate Schöndienst is also very easy to cook, be topped by second place tomorrow? Be excited!

The rice terraces of Bali...a magical place not only for the Risolier ;-)

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