Red Rice Coconut Pudding Arancini
1 ½ cup Red rice, soaked, cooked
½ cup coconut milk
½ cup milk
½ cup brown sugar
Few drops Vanilla extract
3-4 kafir lime leaves, sliced
½ rose water (optional)
½ mango riped, peeled & cut into thin slices
½ tsp Fresh lime juice
Oil to deep fry
- Heat coconut milk, milk in pot and add cooked red rice. Cook for 2-3 minutes.
- Add brown sugar, vanilla extract, kafir lime juice and cook until all milk is almost absorbs. Add rose water and turn off the flame.
- Scrape into a bowl or into individual serving dishes, and allow it to cool. Serve warm, if you prefer. If serving chilled, cover and chill for at least two hours before serving.
- Make small ball size and Roll them into breadcrumbs and deep fry until golden brown.