Rice Ball in Coconut Milk

Directions

Mix the rice flour, arrowroot and ¼ cup cold water.

Turn the mixture out onto a smooth surface and knead it to the consistency of a pie crust.

Add more water if needed.

Shape into 1½ inch balls.

Fill a large pot half full with water and bring to a boil.

Drop the balls into the boiling water, four at a time.

Boil for 4 to 5 minutes or until they float to the top.

Cook the rest of the balls this way.

In a large pot, heat the coconut milk, sugar, salt and vanilla over medium heat for 5 to 7 minutes.

Add the rice balls and cook, stirring constantly, until the milk starts to boil.

Serve hot.