Coconut Rice Truffles

  • serves 6
Anna Olson
Anna Olson Sugar

 

9 Ratings
Directions for: Coconut Rice Truffles

Ingredients

Rice Pudding

1 ½ cup whole milk

1 14 oz tin coconut milk

¾ cup jasmine or basmati rice

1 cup sugar

6 whole green cardamom pods

2 cinnamon sticks

1 Tbsp rose water

½ cup shelled pistachios, roughly chopped

Dipping Sauce

2 Tbsp water

2 Tbsp sugar

2 cup sliced strawberries

1 tsp rose water

½ tsp ground pink peppercorns

Assembly

1 ⅓ cup sweetened coconut

Directions

Rice Pudding

1. Bring milk, coconut milk, rice and sugar up to a simmer. Lightly crush cardamom pods with a knife and add to rice with cinnamon sticks. Simmer uncovered, stirring often, until reduced by half, about 40 minutes. Remove cardamom and cinnamon. Stir in chopped pistachio and rose water and chill completely.

Dipping Sauce

1. For dipping sauce, puree strawberries with sugar, rose water and pink peppercorns, strain and chill until ready to serve. Alternatively, make a strawberry salad by not pureeing the mixture. Leave strawberries in slices and toss with water, sugar, rosewater and pink peppercorns.

Assembly

1. Scoop small spoonfuls of pudding and with hands dipped in cool water, shape into truffles. Roll truffles in coconut and chill until ready to serve. Serve with dipping sauce or strawberry salad.

See more: Eggs/Dairy, Nuts, Dessert, Rice/Grain, Fruit


https://www.foodnetwork.ca/recipe/coconut-rice-truffles/6735/

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