Summary

Ingredients

• 150 g rice (sushi or risotto rice)
• 100 ml water
• 150 ml milk
• 4 tablespoon sugar
• 1 vanilla pod (s)
• 1 kiwi (s)
• 100 g mano (s)
• 3 strawberries
• 3 tablespoon jam (apricot)
• 3 tablespoon cocoa powder, unsweetened

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Instructions

1. Put the rice in a sieve and wash until the water runs clear. Put rice in a saucepan with 100 ml of water, milk and sugar. Halve the vanilla pod, scrape out the pulp, add to the rice and bring the whole thing to a boil. Reduce the heat and let the rice simmer for about 20 minutes, stirring often. Only when the liquid is completely absorbed, put the rice in a bowl and let it cool down.
2. Peel the kiwi and mango and cut into strips. Clean and quarter the strawberries. Cut two strips of cling film into approx. 20 cm x 15 cm rectangles and lay them flat on the work surface.
3. Spread the rice on the two pieces of plastic wrap and spread it into two rectangles. Press the rice a little firmly and coat the rice surfaces with apricot jam. Distribute the fruits as strips in the lower third of the rice. Beat the rice over the fruit with the help of the foil and shape into a roll. Remove the sushi rolls from the foil and roll them carefully in cocoa powder. Then cut into slices and serve.