Impress your guests with these sweet treats! A great dessert for parties or entertaining.
*Note: Confectioner's rice paper can be found at most health food stores and many well-stocked delicatessens and supermarkets. Be careful not to confuse confectioner's rice paper with the Asian variety of rice paper.
1 cup Thai Jasmine or Doongara long grain rice
1 cup skim milk
3/4 cup water
2 Tbsp powdered sugar substitute
1 vanilla bean
2 Tbsp apple or orange juice
4 pieces of different coloured fruit, such as kiwi, peach, mango or melon, cut into long strips
2 Tbsp jam or marmalade
8 sheets confectioner's rice paper*
1/4 cup crushed, toasted almonds or desiccated coconut
Place rice in a large saucepan. Cover with cold water and swish vigorously with hands. Drain and repeat process until water runs clear. Drain well and allow to stand for 10-20 minutes.
Combine rice, milk, water, sugar and vanilla in saucepan. Bring to the boil, cover and reduce heat. Simmer for five minutes, then remove from the heat and allow to steam for 20 minutes. Don't be tempted to remove the lid during the process.
Remove vanilla bean. Using a spatula or wooden spoon, cut through the rice with a slicing motion while gradually adding the juice. Fan rice at the same time to cool it down.
The rice should now be quite creamy. Cover with a damp tea towel and keep at room temperature.
This next stage needs to be done quickly, as the rice paper softens easily, so make sure you have the fruit already sliced.
On a sheet of cooking paper, place a sheet of rice paper with the long side facing you. Top with another sheet and slide the top sheet away from you about 5 cm so there is an overlap of about 10 cm in the middle. Place a quarter of the rice mixture along the overlapped area, pressing down gently as you would for sushi.
Spread with a little jam and lay two rows of fruit down the centre. Very carefully, bring the closest edge of the rice paper over the rice, then roll up to make a firm log, using the cooking paper to help you roll it tightly. Wrap tightly in plastic wrap and refrigerate until ready to serve. Repeat to make four rolls.
To serve, sprinkle the almonds or coconut in a shallow dish. Remove the plastic wrap from the sushi rolls and roll in the mixture to coat. Cut each roll diagonally into three even pieces.
Can be served alone or with an accompaniment, such as lowfat custard or Creme Anglaise and pureed berries. Note that the nutritional information does not include any accompaniments.
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