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Ingredients
- 2 cups unsweetened coconut milk (I used So Delicious Unsweetened Coconut Milk Beverage)
- 1/4 cup coconut sugar (or brown sugar)
- 2 tablespoons honey (if vegan, try maple syrup or brown rice syrup here)
- 1/4 teaspoon ground cardamom
- 1 teaspoon ground cinnamon
- a pinch of nutmeg
- Salt
- 1/2 cup arborio rice
- 1/2 teaspoon vanilla
- 1/2 cup raisins
- 1/2 cup unsweetened flaked coconut
- 1/2 cup raw whole almonds
Preparation
Step 1
Preheat oven to 375 degrees. In a large saucepan, combine coconut milk, coconut sugar, honey, cardamom, cinnamon and nutmeg with a pinch of salt; bring to a boil over medium-high heat. Add in the rice and stir. Partially cover, reduce heat to low, and simmer, stirring occasionally, until rice is tender, 30 to 35 minutes.
Transfer rice to a bowl and stir in vanilla and raisins. Cover with plastic, and refrigerate until cold, at least 2 hours.
Spread coconut and almonds on a rimmed baking sheet and bake, tossing occasionally, until the coconut is golden brown, 4 to 6 minutes; set aside to cool. Grind nuts and coconut in a food processor until very finely ground; set aside.
Using level tablespoons, form rice mixture into balls (you should get about 24) and roll in the almond/coconut mixture. Place on a rimmed baking sheet or a couple of plates and refrigerate until firm, at least 1 hour or covered, up to 2 days.