Sweet Rice Balls

by Editorial Staff

Summary

Prep Time 50 mins
Total Time 50 mins
Course Dessert
Cuisine European
Servings (Default: 4)

Ingredients

  • 125 g rice puddin
  • 500 ml milk
  • 1 pinch (s) salt
  • 300 g cherry (s), pitted
  • 5 tablespoon maple syrup
  • 3 tablespoons water
  • 1 packet vanilla sugar
  • 20 g butter
  • 25 g suar
  • 1 egg yolk
  • 100 g flour for moldin
  • Oil for deep-frying
  • 4 tablespoon egg liqueur
  • Mint for garnish
  • 2 tablespoon powdered sugar for garnish
Sweet Rice Balls
Sweet Rice Balls

Instructions

  1. Bring the rice with milk and salt to the boil in a saucepan and cover and leave to soak over a low heat for about 20 minutes.
  2. For the sauce, cook the cherries with maple syrup and water in another saucepan for about 2 minutes and allow to cool. Place 14 cherries on kitchen paper. Puree the rest very finely.
  3. Mix the swollen rice with the vanilla sugar, butter and sugar. Let cool a little and fold in the egg yolks.
  4. Form balls out of 1 tablespoon each of rice dough with very well floured hands, fill a drained cherry in the middle and press the flour all around. Bake rice balls in portions in hot oil at 180 ° until golden yellow and drain on paper towels.
  5. Place the rice balls in portions on the sauce, drizzle with eggnog and serve garnished with powdered sugar and mint.

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