Fruit Rice Rolls
Prep Time
Makes
Cooking Mode
1 can Compliments Coconut Milk
2 cups sushi quality short grain rice
3 tbsp sugar, divided
2 tbsp hot water
⅛ tsp kosher salt
8 tbsp Compliments Shredded Sweetened Coconut, toasted, divided
2 ripe peaches, pitted and diced ¼ inch (½ cm)
8 to 10 ripe strawberries, hulled and diced ¼ inch (½ cm)
½ tsp Compliments Pure Vanilla Extract
1 tbsp lime zest
1 can Compliments Coconut Milk
2 cups sushi quality short grain rice
3 tbsp sugar, divided
2 tbsp hot water
⅛ tsp kosher salt
8 tbsp Compliments Shredded Sweetened Coconut, toasted, divided
2 ripe peaches, pitted and diced ¼ inch (½ cm)
8 to 10 ripe strawberries, hulled and diced ¼ inch (½ cm)
½ tsp Compliments Pure Vanilla Extract
1 tbsp lime zest
Directions
1Pour coconut milk into a measuring cup. Pour in enough water for liquid to reach 2 cups (500 mL).
2Combine rice and coconut milk mixture in a medium saucepan over medium-high heat. Bring to a boil, then reduce heat to low. Simmer, covered, until all liquid is absorbed, about 20 min. Turn off heat, and keep rice covered for another 10 min.
3Meanwhile, stir 2 tbsp (30 mL) each sugar and hot water in a small bowl until sugar dissolves. Set aside.
4Gently transfer cooked rice to a large bowl. Sprinkle 5 tbsp (75 mL) toasted coconut over rice. Drizzle sugar water very slowly over the rice, while gently folding rice with a spatula. You want to fluff the rice and not break the grains. Gently fold rice until it reaches room temperature.
5Stir peaches with strawberries, vanilla and remaining 1 tbsp (15 mL) sugar in a medium bowl. Stir lime zest with remaining 3 tbsp (45 mL) toasted coconut in a small bowl.
6Press rice into cups of a mini muffin baking pan (or ice cube tray), pressing down and compacting tightly. Flip pan and unmold rice onto a clean cutting board, then transfer to a serving platter. Top each rice patty with 1 tsp (5 mL) peach-strawberry mixture, then sprinkle with a pinch of coconut-lime mixture. Keep refrigerated until ready to serve.
Tips
1
Toast shredded coconut on a parchment paper-lined baking sheet in a 177°C (350°F) oven until light golden-brown, 7 to 8 min. Set aside to cool to room temperature before using.
Disclaimer
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Personal Note
Personal Note
