Coconut Rice Pudding Arancini
Enjoy this sweet treat, packed with mouth-watering flavours.
- 0-30 minutes
- Easy
Method
Ingredients
Ingredients
- Half a cup of Tilda Jasmine Rice
- Third of a cup of sugar
- 1.5 cups coconut milk (Alpro or Canned)
Method
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Put the ingredients in a pan with a close fitting lid or in an oven proof dish.
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If in a pan simmer slowly, stirring occasionally, until the liquid is absorbed giving a thick rice mixture.
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If in an oven dish, bake at 150C, stirring occasionally, until the rice is thickened.
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Allow to go cold and form into balls. Chill. Pané with flour, egg and mixture of 75% panko crumbs and 25% desiccated coconut.
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Deep fry until golden brown and hot right through.
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Garnish Garnish: Mango Yoghurt - Fresh Mango and Coconut Yoghurt pureed together Coconut Caramel – Coconut Cream and Sugar reduced to Caramel Rice – Raw Black Rice flashed in hot oil and tossed in Icing Sugar.
