Delish Crispy Rice Balls
Nutritional Info
- Servings Per Recipe: 24
- Amount Per Serving
- Calories: 57.4
- Total Fat: 0.9 g
- Cholesterol: 0.0 mg
- Sodium: 16.0 mg
- Total Carbs: 12.9 g
- Dietary Fiber: 0.6 g
- Protein: 0.9 g
View full nutritional breakdown of Delish Crispy Rice Balls calories by ingredient
Introduction
Adapted from Martha Stewart, these chewy, creamy balls of heaven are coated in a crunchy rice cereal and coconut layer that keeps them separate and prevents them falling apart in your hands. You definitely want to chill these for a good 2 hours or so before serving though! Adapted from Martha Stewart, these chewy, creamy balls of heaven are coated in a crunchy rice cereal and coconut layer that keeps them separate and prevents them falling apart in your hands. You definitely want to chill these for a good 2 hours or so before serving though!Number of Servings: 24
Ingredients
-
1 cup plain soymilk
1 cup apple juice
1/4 cup dark brown sugar
2 tbsp agave nectar
1/2 tsp cinnamon
1/4 tsp nutmeg
1/2 cup raw short-grain brown rice
1/2 cup raisins
1 cup crisp rice cereal (use a gluten-free variety like Nature's Path if need be)
1/2 cup unsweetened shredded coconut, toasted
Directions
In a saucepan, combine soymilk, apple juice, sugar, agave nectar, cinnamon and nutmeg. Bring to a simmer.
Add rice and stir in.
Partially cover, and cook over low heat for 50 minutes.
Stir in the raisins and re-cover (again, leave a small gap with the lid), cook a further 35 minutes.
Pour into a bowl and refrigerate 2 hours.
Lightly crush the rice cereal in a zip-top bag.
Combine coconut and rice cereal in a shallow dish.
Roll rice pudding mixture into small balls (you should get about 24) and then roll in the coating mixture.
Place onto a parchment or foil lined baking sheet and chill 2 hours before serving.
Number of Servings: 24
Recipe submitted by SparkPeople user JO_JO_BA.
Add rice and stir in.
Partially cover, and cook over low heat for 50 minutes.
Stir in the raisins and re-cover (again, leave a small gap with the lid), cook a further 35 minutes.
Pour into a bowl and refrigerate 2 hours.
Lightly crush the rice cereal in a zip-top bag.
Combine coconut and rice cereal in a shallow dish.
Roll rice pudding mixture into small balls (you should get about 24) and then roll in the coating mixture.
Place onto a parchment or foil lined baking sheet and chill 2 hours before serving.
Number of Servings: 24
Recipe submitted by SparkPeople user JO_JO_BA.