bites - rice pudding balls

By tinathorn

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

Details

Servings 1
Adapted from tasty-yummies.com

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.