Directions
- 1Put the rice cups in the microwave per the packaging instructions, or cook the rice as normal if using a rice cooker.
- 2Pour the coconut milk and strawberry syrup into a small sauce pan over medium heat, stirring consistently, and bring it to a simmer.
- 3Take a few tsp of the coconut milk and mix it with the cornstarch, then pour it into the pot and keep stirring.
- 4Take it off the heat and set aside.
- 5Put the cooked rice into a large mixing bowl and pour the coconut milk mixture over the top.
- 6Use a silicone spatula or wooden spoon to mix it all up.
- 7Put plastic wrap over the bowl and let it rest at room temperature for 45 minutes to an hour, allowing the rice to completely absorb the liquid.
- 8While you wait, finely chop 6 of the strawberries.
- 9Cut the stem off the 7th strawberry, and set it down on your cutting board with the pointy end facing up, then make slices straight down to get thin, flat slices.
- 10Fluff the rice a little.
- 11Grab a handful of rice and flatten it into a disk on your palm.
- 12Take some of the finely chopped strawberries and put them in the center of the disk.
- 13Take another handful of rice and place it on top, then squeeze and roll it in your hands to form a rice ball. Optionally, you can shape it into a triangle.
- 14Top with 1-2 slices of strawberry, and enjoy!
Ingredients
- 3 instant white rice cups
- 1 can coconut milk
- 0.25 cup strawberry syrup
- 1 tsp cornstarch
- 7 strawberries
Equipment
small sauce panwhisklarge mixing bowlsilicone spatulaplastic wrapcutting boardknife
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