Fruit and Rice Pudding sushi With Raspberry Sauce |
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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 6 |
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These are so cute! I think they'd be really cool for a baby shower since pregnant ladies aren't supposed to eat sushi! From /2008/11/17/fruit-sushi/ Ingredients:
2 cups whole milk or 2 cups coconut milk |
2 tablespoons whole milk or 2 tablespoons coconut milk |
8 tablespoons risotto rice |
1 lemon, zested |
1/2 teaspoon lemon extract |
2 -3 tablespoons blond unbleached cane sugar (or more) |
1 green apple, cored and sliced (squeeze some lemon juice on top to prevent discoloration) |
1 pink grapefruit, white membrane removed and sliced |
fresh mint leaves |
coconut, grated |
5 1/4 ounces raspberries |
2 teaspoons lemon juice |
1 1/2 ounces confectioners' sugar |
Directions:
1. Sushi: Rinse the rice under cold water.
2. In a pot, heat the milk with the lemon zest and extract.
3. When it reached boiling point, pour the rice in it and reduce the heat. Simmer, stirring once in a while, for about 20 minutes, or until most of the liquid is absorbed.
4. Add the sugar to taste and mix. Let cool, stirring occasionally.
5. With the palms of your hands (run them under water to make the task easier), shape small sushi. I prefer to eat them lukewarm, so if necessary, reheat them gently. Place a slice of fruit on each, apple or grapefruit, or mango if it is the season.
6. Sprinkle with grated coconut and add a leaf of mint.
7. Sauce: Place ingredients in a fine sieve and press through to remove the seeds.
8. Serve sushi with raspberry sauce.
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