Delish Crispy Rice Balls
From jo_jo_ba 13 years ago
- 1 day to make
- Serves 24
Adapted from Martha Stewart, these chewy, creamy balls of heaven are coated in a crunchy rice cereal and coconut layer that keeps them separate and prevents them falling apart in your hands. You definitely want to chill these for a good 2 hours or so before serving though!
Ingredients
- 1 cup plain soymilk shopping list
- 1 cup apple juice shopping list
- 1/4 cup dark brown sugar shopping list
- 2 tbsp agave nectar shopping list
- 1/2 tsp cinnamon shopping list
- 1/4 tsp nutmeg shopping list
- 1/2 cup raw short-grain brown rice shopping list
- 1/2 cup raisins shopping list
- 1 cup crisp rice cereal (use a gluten-free variety like Nature's Path if need be) shopping list
- 1/2 cup unsweetened shredded coconut, toasted shopping list
How to make it
- In a saucepan, combine soymilk, apple juice, sugar, agave nectar, cinnamon and nutmeg. Bring to a simmer.
- Add rice and stir in.
- Partially cover, and cook over low heat for 50 minutes.
- Stir in the raisins and re-cover (again, leave a small gap with the lid), cook a further 35 minutes.
- Pour into a bowl and refrigerate 2 hours.
- Lightly crush the rice cereal in a zip-top bag.
- Combine coconut and rice cereal in a shallow dish.
- Roll rice pudding mixture into small balls (you should get about 24) and then roll in the coating mixture.
- Place onto a parchment or foil lined baking sheet and chill 2 hours before serving.
People Who Like This Dish 3
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