Rice Paper Fruit Pockets
Fruit Rice Paper Pockets
I always have rice paper in my cupboard, for those days when I'm too lazy to properly cook, but hungry enough to demand more than tinned baked beans. This recipe won't quite make your dinner menu, but makes a killer dessert that is fresh, reasonably healthy and that tastes great. Experiment with your own fillings or make in advance for your next dinner party!
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1 hr 10 min
1 hr 10 min
- 1 cup short grain rice, uncooked
- 1 tsp ground vanilla beans
- 1 cup coconut milk
- 1 cup water
- 1/4 cup maple syrup (more or less, to taste)
- 20 rice papers
- 1 kiwi fruit, chopped into small pieces
- 5 strawberries, chopped into small pieces
- 1 mango, chopped into small pieces
- Handful of mint
- ½ cup shredded coconut
- Over a medium heat in a small saucepan, cook rice and vanilla in milk, water and maple syrup for about 10 minutes or until rice is soft and sticky.
- Remove from heat and place in refrigerator to completely cool.
- Once rice is cool, remove from refrigerator.
- Dip each piece of rice paper into hot water, until it becomes translucent and maliable.
- Place a small amount of rice, fruit, mint and coconut into each piece of rice paper, and wrap to secure.
- Top with any final garnish and enjoy!