I will bring to life the classic milk rice recipe and I will prepare some delicious fried milk rice balls that will be served with fruits and tropical flavours.

Ingredients:

For milk rice:

  • 250 g arborio rice
  • 300 ml water
  • 100 g sugar
  • 500 ml whole milk
  • 1 vanilla stick
  • 2 eggs

For balls:

  • flour or bread crumbs
  • oil ( to fry them)

For syrup:

  • 250ml of water
  • 100g of sugar
  • 1 hot pepper with no seeds
  • 3 grains of cardamom
  • 1 lemongrass
  • 1 ginger slice
  • vanilla stick

For mango puree:

  • 1 mango
  • 1/2 teaspoon of cinnamon
  • 2 drops of lemon juice

For coconut whipped cream:

  • 1 bottle of coconut milk
  • 30 g powdered sugar

Rice is boiled in water with the vanilla seeds that I have removed with a knife, and when the water drops, add the milk gradually, 200 ml at the beginning, and when it’s reduced, add the rest of milk. Stir constantly to avoid sticking, and after about 25 minutes it will be ready. If the rice is not yet boiled, add a little water or milk.

Finally, it must be creamy, but not very liquid, because you should form some rice milk balls. When it reaches the right consistency, turn off the fire, and add the 2 eggs (beaten). Due to residual heat, they will be cooked without putting them on fire. After everything is mixed, move it in a tray to cool. Even if rice is sticky and there is the temptation to soften your hand in water to form the rice balls, don’t do it! After forming the balls, put the in flour or bread crumbs.

Fry the balls in oil for about 2-3 minutes.

Prepare a syrup that you will use for pineapple. For my dessert I will use 250ml of water, 100g of sugar, 1 hot pepper with no seeds, 3 grains of cardamom, 1 lemongrass, 1 ginger slice, and the remaining vanilla from rice. Put all the ingredients in a small pot and when the mixture starts to boil, turn off the fire and set it aside.

In the meantime, I will clean and cut a pineapple ( be careful how to slice it – remove the woody part). Place the pineapple slices in a recipient and pour the syrup. Let it cool and them put it in the fridge where can be kept 4-5 days.

For mango puree, blend the pulp of a mango with 1/2 teaspoon of cinnamon and two lemon juice drops until the puree is fine. Put it in the fridge. I kept a few cubes of mango to decorate the dessert. The remaining puree after the dessert has finished can be transformed into a delicious smoothie along with bananas, papaya, coconut or other sweet fruit.

For the coconut whipped cream:

  • I’ll put a bottle of coconut milk in the fridge one night before. This shouldn’t be light.
  • Before taking out the milk bottle from the refrigerator, insert for 5 minutes the bowl in which you will make the whipped cream.
  • Turn the coconut milk bottle upside down, drain all the water and keep only the strong part.
  • Mix it for 3 minutes, then add powdered sugar to taste and continue mixing for another 2 minutes or until you obtain the desired consistency. Since the rice is relatively sweet, I added just 30 grams of sugar to cover the pleasant and refreshing coconut taste.

Fried Milk Rice Balls With Coconut Whipped Cream And Mango Puree
 
I will bring to life the classic milk rice recipe and I will prepare some delicious fried milk rice balls that will be served with fruits and tropical flavours.
Author:
Recipe type: Desert
Ingredients
For milk rice:
  • 250 g arborio rice
  • 300 ml water
  • 100 g sugar
  • 500 ml whole milk
  • 1 vanilla stick
  • 2 eggs
For balls:
  • flour or bread crumbs
  • oil ( to fry them)
For syrup:
  • 250ml of water
  • 100g of sugar
  • 1 hot pepper with no seeds
  • 3 grains of cardamom
  • 1 lemongrass
  • 1 ginger slice
  • vanilla stick
For mango puree:
  • 1 mango
  • ½ teaspoon of cinnamon
  • 2 drops of lemon juice
For coconut whipped cream:
  • 1 bottle of coconut milk
  • 30 g powdered sugar