YOUR. MIND. IS. ABOUT. TO. BE. BLOWN...
Makes about 20 pieces. Serves 5.
- 1 1/2 cups short grain rice.
- 2 cups water
- 3 Tbsp sugar
- 1/4 tsp salt
- 1 cup coconut milk
- 1 1/2 tsp vanilla
A variety of fruit and berries:
In a medium pot combine the rice, water, sugar and salt. Cook on low heat for about 20 minutes or until all the rice absorbs the water. Add the coconut milk and vanilla. The mixture should be moldable. Cook a few minutes longer if it's too runny.
Lay a bamboo rolling pad on a counter top, and place a square of wax paper over top. Spread the rice about 1/2 inch thick over the paper into approximately a 7" x 5" rectangle.
Slice fruit of choice into long pieces.
Use a potato peeler to shave thin slices off the mango.
Toast a 1/4 cup of coconut shreds for 3 minutes.
Lay the fruit pieces on the rice, and roll up carefully. If rice sticks to the paper too much, try spreading it a little thicker.
Coat the rolls with either the mango slices, or the toasted coconut. Slice each roll into 6 pieces.
With the rest of the rice, roll into balls and place thin slices of kiki or strawberries over top ( like nigiri) with half a blackberry on top to look like fish eggs.
Blend 1/4 cup raspberries with 1/4 cup water to make a dipping sauce.