Boil the rice in 400 ml salted water and let it simmer for 20 minutes. Clean and wash the sugar snap peas and blanch in boiling salted water for about 2 minutes. Quench cold and drain. Peel papaya, cut in half lengthwise and remove seeds.
Cut the flesh into pieces. Roast cashew nuts in a pan without fat until golden brown. Mix rice, mangetouts, papaya and cashews with the sauce. Garnish with lemon balm leaves as desired
Preparation time: 30 minutes