No Thanks
Let

Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Rice-Pudding Balls

  • servings: 8

advertisement

advertisement

Ingredients

  • 2 cups skim milk
  • 1/4 cup brown sugar
  • 2 tablespoons honey
  • 1/4 teaspoon ground cardamom
  • Salt
  • 1/2 cup arborio rice
  • 1/2 cup golden raisins
  • 1/2 cup unsweetened flaked coconut
  • 1/2 cup raw whole almonds

Directions

  1. Step 1

    Preheat oven to 375 degrees. In a large saucepan, combine milk, sugar, honey, cardamom, and a pinch of salt; bring to a boil over medium-high. Add rice and stir. Partially cover, reduce heat to low, and cook, stirring occasionally, until rice is tender, 30 to 35 minutes.

  2. Step 2

    Transfer rice to a bowl and stir in raisins. Cover with plastic, and refrigerate until cold, at least 2 hours.

  3. Step 3

    Spread coconut and almonds on a rimmed baking sheet and bake, tossing occasionally, until coconut is golden, 4 to 6 minutes; set aside to cool. Grind nuts and coconut in a food processor until very finely ground; set aside.

  4. Step 4

    Using level tablespoons, form rice mixture into balls (you should get about 24) and roll in coconut mixture. Place on a rimmed baking sheet and refrigerate until firm, at least 1 hour or covered, up to 2 days.

Source
Body+Soul, 2008

advertisement

advertisement