Coconut Frushi

Name: Coconut Frushi
Ingredients: 1 1/4 cups water; 1 cup uncooked sushi rice or other short-grain rice; 1/4 cup sugar; 1/4 cup light coconut milk; Dash of salt; Cooking spray; 10 orange sections; 20 fresh raspberries; 1 (6-ounce) carton vanilla fat-free yogurt

9 ingredients

3 steps

Ingredients

1 1/4 cups water
1 cup uncooked sushi rice or other short-grain rice
1/4 cup sugar
1/4 cup light coconut milk
Dash of salt
Cooking spray
10 orange sections
20 fresh raspberries
1 (6-ounce) carton vanilla fat-free yogurt

Directions

1

Bring water and rice to a boil in a medium saucepan. Cover, reduce heat, and simmer 15 minutes or until water is almost absorbed. Remove from heat; let stand, covered, 15 minutes.
2

Place rice in a large bowl. Add sugar, coconut milk, and salt, stirring gently until well combined. Cover and let stand 20 minutes.
3

Lightly coat hands with cooking spray. Divide rice mixture into 20 equal portions, shaping each into a ball (about 1 rounded tablespoon each). Lightly press each rice ball into an oval between palms; place ovals on a baking sheet lined with wax paper. Top each of 10 ovals with 1 orange section, and press gently to adhere. Top each of the remaining 10 ovals with 2 raspberries. Cover and chill frushi until ready to serve. Serve with yogurt for dipping.