Rice Pudding Snowballs

• Vegetarian
• Gluten free

• Produce

  • 1/4 cup Golden raisins

• Canned Goods

  • 2 (13.5 ounce cans Coconut milk, full-fat

• Pasta & Grains

  • 1 cup Arborio rice

• Baking & Spices

  • 1 tsp Cardamom
  • 1/4 tsp Salt
  • 1/2 cup Sugar

• Nuts & Seeds

  • 1/4 cup Almonds
  • 1 1/2 cups Coconut, unsweetened
  • 1/4 cup Pistachios

• Dairy

  • 1 cup Whole milk

Found on cupcakeproject.com

Ingredients

• 1/4 cup golden raisins
• 1/4 cup pistachios, finely chopped
• 1/4 cup almonds, finely chopped
• 2 (13.5 ounce) cans full-fat coconut milk
• 1 cup whole milk
• 1/2 cup sugar
• 1 teaspoon cardamom
• 1/4 teaspoon salt
• 1 cup Arborio rice
• 1 1/2 cups unsweetened shredded coconut

Directions

• In a medium-sized heat-resistant bowl, mix raisins, pistachios, and almonds. Set aside.
• In a medium-sized saucepan on medium-high heat, bring coconut milk, milk, sugar
• cardamom, and salt to a boil, whisking to fully combine.
• Add rice and reduce heat to medium-low. Stir regularly, being certain to scrape the bottom of the pan to ensure that the rice doesnt stick to the pan and burn. Cover when not stirring to retain moisture. Cook for 30-35 minutes or until the liquid is nearly gone and the rice is thoroughly cooked (taste test it - you know you want to!). There may be a little clear liquid that doesnt get absorbed by the rice. This is extra coconut oil and it will mix into the rice pudding as it cools and help it to stick together, so dont worry about it.
• Remove from the heat and transfer to the bowl of raisins and nuts. Mix thoroughly.
• Cover and chill for at least two hours.
• Scoop rice pudding balls (I made mine about 2 tablespoons per ball) and roll balls in shredded coconut.
• Refrigerate for up to 4 days if not eating immediately.