Ingredients
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For Bars
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½ cup (100 g) Jasmine Rice
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2 cups (475 ml) Rice Milk
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¼ cup (50 g) superfine Sugar
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For Fruit Coulis
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3⁄4 cup (110 g) fresh Raspberries
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2 tablespoons (26 g) superfine Sugar
Directions
This treat is traditionally made with coconut milk and is commonly served in countries all over the Far East along with tropical fruits like mangoes or pineapples. Here I modify it with fresh raspberries and omit the coconut. This isn’t a bar cookie that you can eat with your hands, but it is a very delicious and unique treat.
Steps
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1
Done
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To make the BarsPlace rice and the soaking water into a food processor and process for a few minutes until the mixture is soupy. |
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2
Done
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Heat the rice milk in a saucepan. Bring to a boil and stir in rice mixture. Cook over very low heat for 10 minutes, stirring constantly |
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3
Done
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Stir in the sugar and continue cooking for an additional 15 minutes, or until thick and creamy. |
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4
Done
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Line a 9 x 13-inch (23 x 33-cm) baking pan with aluminum foil or nonstick parchment paper. Pour rice mixture into the pan, cool, and then chill in the refrigerator until the dessert is set and firm. |
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5
Done
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To make the Fruit CoulisPlace berries and sugar in a food processor. Pulse until well combined. |
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6
Done
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Cut the chilled rice into small bars. To serve, spoon a little coulis over each rice bar on a plate. Decorate with additional fresh berries if desired. |
