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🍰 Sweet Rice Pudding Sushi with Candied Ginger

288 kcal · 30 min · 4 servings

Ingredients

• 200 ml unsweetened coconut milk (can)
• 200 ml milk
• 1 tbsp sugar
• 1 packet vanilla sugar
• 1 pinch salt
• 1 cinnamon stick
• 100 g milk rice
• 60 g strawberries
• 1 piece papaya
• lemon balm leaf (for garnishing)
• 100 g candied ginger

Instructions

1. 1. Add coconut milk, regular milk, sugar, vanilla sugar, a pinch of salt, and a cinnamon stick to a large pot.
2. 2. Bring the mixture to a boil while stirring.
3. 3. Sprinkle the rice into the boiling liquid.
4. 4. Reduce the heat to very low.
5. 5. Let the rice simmer for about 25 minutes, stirring occasionally.
6. 6. Remove the cinnamon stick from the pot.
7. 7. Let the rice cool down completely.
8. 8. Wash the strawberries under running water.
9. 9. Remove the green stems and leaves from the strawberries.
10. 10. Slice the strawberries into very thin pieces.
11. 11. Cut the papaya in half lengthwise.
12. 12. Remove the small seeds from the papaya and discard them.
13. 13. Peel the papaya.
14. 14. Slice the papaya flesh into thin slices.
15. 15. Divide the cooled rice pudding into 8 equal portions.
16. 16. Wet your hands with a little water.
17. 17. Shape each portion of rice pudding into an oval ball.
18. 18. Place the cut fruits and lemon balm leaves on top of the rice balls.
19. 19. Cut the candied ginger into small cubes.
20. 20. Serve the rice pudding sushi with the ginger cubes.

Nutrition per serving

• kcal: 288
• Protein: 5 g · Fett/Fat: 13 g · Carbs: 37 g