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🍰 Coconut-Scented Rice Pudding Sushi

207 kcal · 30 min · 4 servings

Coconut-Scented Rice Pudding Sushi Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Slice the vanilla pod lengthwise.
  2. 2. Scrape out the tiny black seeds with a knife.
  3. 3. Add the milk, coconut water, and sugar to a pot.
  4. 4. Add the vanilla seeds.
  5. 5. Bring the mixture to a boil.
  6. 6. Place the gelatin in cold water for 10 minutes.
  7. 7. Stir the rice pudding into the hot milk.
  8. 8. Let the rice cook covered on low heat for 25 to 30 minutes.
  9. 9. Stir the rice repeatedly while it cooks.
  10. 10. Remove the gelatin from the water.
  11. 11. Place the dripping wet gelatin into a small pot.
  12. 12. Warm the gelatin on low heat until it has dissolved.
  13. 13. Stir the dissolved gelatin into the still warm rice pudding.
  14. 14. Let the rice cool for about 30 minutes.
  15. 15. Wash the mango.
  16. 16. Peel the mango with a vegetable peeler.
  17. 17. Slice the flesh off the stone in thick slices.
  18. 18. Cut the mango into strips about 3 cm long and 2 cm wide.
  19. 19. Place the mango strips into a small bowl.
  20. 20. Peel the kiwi.
  21. 21. Halve the kiwi lengthwise.
  22. 22. Slice the kiwi halves.
  23. 23. Place the kiwi slices on a plate.
  24. 24. Peel the orange.
  25. 25. Remove the white pith as well.
  26. 26. Cut out the fruit fillets between the membranes.
  27. 27. Place the orange fillets into a small bowl.
  28. 28. Take 1 tablespoon of rice pudding each.
  29. 29. Slightly moisten your hands.
  30. 30. Shape the rice into sticks about 4–5 cm long and 2 cm wide.
  31. 31. Place the sticks on a serving plate.
  32. 32. Top the rice sticks with the mango strips.
  33. 33. Add the orange fillets.
  34. 34. Place the kiwi slices on top.
  35. 35. Serve the sushi.

Nutrition per serving