Milk Rice Balls in Chocolate Coating
Milk rice balls coated in chocolate is a recipe featuring fresh ingredients from the rice category. Try this and other recipes from Spoonsparrow!
Ingredients
- 1 Vanilla bean
- 400 ml milk
- 200 ml heavy cream
- 100 g sugar
- 1 cinnamon stick
- 200 g cooked milk rice
- 250 g dark chocolate couverture
- edible gold glitter (for decoration)
Instructions
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1.
Slice the vanilla bean lengthwise and bring the milk, cream, sugar, and cinnamon stick to a boil. Add the milk rice and simmer over low heat while stirring occasionally for about 25 minutes until it thickens. Remove from heat and let cool. Discard the cinnamon stick and vanilla bean, then refrigerate for about an hour.
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2.
Chop the chocolate and melt it. Scoop walnut-sized portions of the cooled rice mixture and shape them into small balls. Dip each ball in the melted chocolate with a fork, allow excess to drip off, and place on a rack. While the chocolate is setting, gently roll each truffle back and forth with the fork to create a decorative pattern. Sprinkle with gold flakes and let set on parchment paper.
