Fruit And Rice Pudding "sushi" With Raspberry Sauce

Total Time: 45 mins Cook Time: 45 mins

Ingredients

• 2 cups whole milk or 2 cups coconut milk
• 2 tablespoons whole milk or 2 tablespoons coconut milk
• 8 tablespoons risotto rice
• 1 lemon, zested
• 1/2 teaspoon lemon extract
• 2 -3 tablespoons blond unbleached cane sugar (or more)
• 1 green apple, cored and sliced (squeeze some lemon juice on top to prevent discoloration)
• 1 pink grapefruit, membrane removed and sliced
• fresh mint leaves
• coconut, grated
• 5 1/4 ounces raspberries
• 2 teaspoons lemon juice
• 1 1/2 ounces confectioners' sugar

Recipe

• 1 sushi: rinse the rice under cold water.
• 2 in a pot, heat the milk with the lemon zest and extract.
• 3 when it reached boiling point, pour the rice in it and reduce the heat. simmer, stirring once in a while, for about 20 minutes, or until most of the liquid is absorbed.
• 4 add the sugar to taste and mix. let cool, stirring occasionally.
• 5 with the palms of your hands (run them under water to make the task easier), shape small sushi. i prefer to eat them lukewarm, so if necessary, reheat them gently. place a slice of fruit on each, apple or grapefruit, or mango if it is the season.
• 6 sprinkle with grated coconut and add a leaf of mint.
• 7 sauce: place ingredients in a fine sieve and press through to remove the seeds.
• 8 serve "sushi" with raspberry sauce.