Coconut Rice Balls with Goji Berries

Ingredients

• 200 g Japanese sushi rice
• 2 stalks lemongrass
• 2 Organic Limes
• Salt
• 2 tbsp honey
• 2 kaffir lime leaves
• 80 g dried goji berries (or raisins)
• 40 g shredded coconut (6 tbsp)
• 1 tbsp Coconut oil

Instructions

1. 1.

   Rinse the sushi rice for 2–3 minutes. Clean, wash and crush the lemongrass. Peel the limes hot, grate dry zest, then squeeze out the juice.

2. 2.

   Add 300 ml water, lime zest and juice, ½ tsp salt, lemongrass, honey, and kaffir lime leaves to a small pot; cover and simmer for 3–4 minutes over medium heat. Add the rice and let it cook gently for 15–18 minutes on low heat.

3. 3.

   Spread the cooked rice onto a flat tray, removing lemongrass and lime leaves, then fold in the goji berries. With damp hands form the rice into 16 chestnut‑size balls. Toss the balls in shredded coconut on a plate until coated.