Ingredients for 20 pieces

• 1 ½ cup short grain rice (300gr)
• 2 cups water (480ml)
• 3 tablespoons sugar
• ¼ teaspoon salt
• 1 cup coconutmilk ((240ml)
• 1 ½ teaspoon vanilla

Preparation

1. In a medium pot combine the rice, water, sugar and salt. Cook on low heat fora bout 20 minutes or untill all the rice absorbs the water.
2. Add the coconut milk and vanilla. The mixture should be moldable. Cook a few minutes longe rif it’s to runny.
3. Slice fruit of choice into long or thin pieces.
4. *Note: Use a potato peeler to shave thin slices off the mango.
5. Lay a bamboo rolling pad on a counter top, and place a square of wax paper over top. Spread the rice about ½ inch (1cm) thick over the paper into approximately a 7×5 inch (17×12 cm) rectangle.
6. Toast a ¼ cup (25gr) of coconut shreds for 3 minutes.
7. Lay the fruit pieces on the rice, and roll up carefully. If rice sticks tot he paper to much, try spreading it a little thicker.
8. Coat the rolls with either the mango slices, or the toasted coconut.
9. Slide each roll into 6 pieces.
10. With the rest of the rice, roll into balls (like nigiri)
11. Place thin slices of kiwi or strawberries over top with half a blackberry on top.
12. Blend ¼ cup (25gr) raspberries with ¼ cup (60ml) water to make a dipping sauce.

Bon Appetit!

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