When we were kids, every meal included rice. Rice is a big part of our life and culture. On occasion, instead of white jasmine rice, we’d have black rice and it was pretty special. You might know of the popular dessert, ‘ Mango and Sticky Rice’, made with white sticky rice and coconut milk. This recipe uses black sticky rice.
These black rice coconut creme balls go well any time of day.
Serves 3 people.
Ingredients
- 3/4 cup coconut milk
- 1 cup cooked black rice
- 2 tbsp chopped cashews or other nuts
- 1 tbsp sweetening – I used agave
- pinch of salt
- 1/2 cup coconut flakes
Directions
- In a sauce pan, turn heat to medium high and add coconut milk. When coconut milk starts to boil, add black rice, chopped nuts, sweetening and salt.
- Turn heat down to low and let the mixture simmer. Keep stirring, make sure the mixture doesn’t stick to the bottom. When contents are well mixed, turn off heat and let cool in the fridge for 10-15 mins.
- On a flat surface, like a cutting board, pour coconut flakes. With a teaspoon, scoop mixture into bite-sized balls and roll in coconut flakes. Do this until use up the mixture. You should have about 10-15 coconut-covered balls when you’re done.
Serve
You can enjoy these balls right away and keep leftovers in the fridge. They’re really good for breakfast, too!
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