Rice balls with cherries
Jasmine rice has a delicate taste and delicate aroma and is suitable for any dishes, including desserts. When boiling, its grains stick a little
yutsya and acquire after-
crisp white color.
Ingredients
Servings 4 servings- salt
- sugar - 4 tbsp.
- 100 g dried cherries
- 100 g cranberries
- 0.5 tsp starch
- 1 cup jasmine rice
- 1 st. l. lemon juice
Cooking
Step 1
1. Pour rice into a saucepan, pour in 1.5 cups of cold water, put on high heat and bring to a boil. Cover with a lid, cook for 5 minutes. Reduce heat and simmer until water is completely absorbed. Remove from heat and leave covered for 10-15 minutes. Dilute in 50 ml of water 2 tbsp. l. sugar and 1 tbsp. l. lemon juice. Pour this mixture over the rice, stir and let cool. 2. With wet hands, shape the rice into small cakes. Place 2-3 dried cherries in the center of each, roll into balls. 3. Rinse cranberries, rub through a sieve, add 2 tbsp. l. sugar, pour 150 ml of water, put on fire and bring to a boil. Dilute starch in 1 tbsp. l. cold water, pour into cranberry syrup. Mix and remove from fire. Drizzle sauce over rice balls.