Rice ball in coconut milk
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Rice flour |
| ½ | cup | Arrowroot |
| 3 | cups | Coconut milk |
| 1 | cup | Sugar |
| ½ | teaspoon | Salt |
| ½ | teaspoon | Vanilla extract |
Directions
Mix the rice flour, arrowroot & ¼ c cold water. Turn the mixture out onto a smooth surface & knead it to the consistency of a pie crust. Add more water if needed. Shape into 1½" balls.
Fill a large pot half full with water & bring to a boil. Drop the balls into the boiling water, four at a time. Boil for 4 to 5 minutes or until they float to the top. Cook the rest of the balls this way.
In a large pot, heat the coconut milk, sugar, salt & vanilla over medium heat for 5 to 7 minutes. Add the rice balls & cook, stirring constantly, until the milk starts to boil. Serve hot.
Pojanee Vatanapan's "Thai Cookbook" From: Mark Satterly Date: 09-27-94
Related recipes
- Burmese coconut rice
- Coconut balls
- Coconut rice
- Coconut rice and peas
- Coconut rice noodles
- Coconut-chile rice
- Coconut-pineapple sweet rice
- Fragrant coconut rice
- Indian coconut rice pilaf
- Italian rice balls
- Rice and coconut milk
- Rice milk
- Rice with coconut milk
- Rice with cocounut milk
- Riceballs
- Rich coconut milk
- Steamed rice coconut milk cake
- Sweet coconut rice balls (klepon)
- Thai coconut rice
- West african coconut rice