Ingredients
- 125 g round rice
- 1 tsp honey
- 1 pinch of salt
- vanilla bean
- 600 ml milk
- 250 g fresh or frozen strawberries
- 1 handful of frozen raspberries
- 1 small ripe banana
- 150 g grated coconut
- fresh strawberries
- some mint leaves
Instructions
1 Combine the rice, honey, salt, vanilla pod, and milk in a saucepan and simmer over medium heat for 25-30 minutes until all the liquid is absorbed. Stir constantly, making sure the milk does not boil over.
2. Allow the rice pudding to cool slightly and shape into 12 small balls. Roll in coconut flakes and set aside.
3. Mash the banana with a fork, combine with the fresh or frozen strawberries and the frozen raspberries in a pot and heat. Once the fruit is thawed and soft, finely purée everything in the blender and strain through a sieve.
4. Serve the rice pudding arancini on the warm strawberry sauce, with some fresh strawberries and mint leaves.
Tip: If you have any leftover strawberry sauce, blend with more fruit and some milk to make a smoothie!
For a vegan version, you can replace the milk with coconut milk and use maple syrup instead of honey!
Picture & Recipe: Mirjam Pfeiffer
