Rice Ball in Coconut Milk
Yield
4 servingsPrep
15 minCook
15 minReady
30 minLow Cholesterol, Cholesterol-Free, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
rice flour
|
|
| ½ | cup |
arrowroot flour
|
|
| 3 | cups |
coconut milk
|
|
| 1 | cup |
sugar
|
|
| ½ | teaspoon |
salt
|
|
| ½ | teaspoon |
vanilla extract
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
rice flour
|
|
| 118 | ml |
arrowroot flour
|
|
| 7.1E+2 | ml |
coconut milk
|
|
| 237 | ml |
sugar
|
|
| 2.5 | ml |
salt
|
|
| 2.5 | ml |
vanilla extract
|
|
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.
