1. Rinse rice until the water runs clean. Let the rice soak in a bowl
of clean water for 30 minutes. Bring 1 and ¼ cups water and rice to
a boil in a medium saucepan. Cover, reduce heat, and simmer 15
minutes or until water is almost absorbed. Remove from heat; let
stand, covered, 15 minutes.
2. Place rice in a large bowl. Add sugar, coconut milk, and salt,
stirring gently until well combined. Cover and let stand 20 minutes.
3. Lightly coat hands with cooking spray. Divide rice mixture into
12 equal portions, shaping each into a ball (about 2 tablespoons of
rice). Lightly press each rice ball into an oval between palms; place
ovals on a baking sheet lined with wax paper. Top each rice oval
with one kiwi slice, one mandarin orange and one raspberry slice. If
the fruit doesn't readily stick to the rice you can brush the tops of
the rice ovals with honey first. Cover and chill frushi for at least one
hour, up to 8 hours.
Make Ahead- This recipe is best made at least 1 hour in advance so
that the rice has time to chill which will make it hold together
better.
Originally Submitted
1/5/2017
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