Red Rice Coconut Pudding Arancini

Prep: 10 minutes | Cook: 15 minutes | Servings: 2 people


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.