Ingredients
1/3 cup Akila White sugar
1 cinnamon stick
1 star anise
2 cardamom pods
Pinch salt
2 cups coconut cream
1 cup full cream milk
1 cup Akila Jasmine Rice
1/3 cup strawberry jam
200g dark Chocolate
2 Tbs coconut oil
To decorate (optional)
Sprinkles
50g white chocolate, melted
Method
01
In a pot, combine sugar, cinnamon, star anise, cardamom, salt, coconut cream and milk. Stir until sugar dissolves, then bring to a simmer.
02
Wash and drain Jasmine rice, then add to the pot and cook over medium heat for 20-25 minutes or until rice has absorbed the liquid and is cooked through, stir occasionally during cooking.
03
Remove from the heat, stir in the jam, then cover and leave to cool to room temperature. Using a heart shaped cutter (or any shape), spoon rice into cutter to mould into the shape.
04
Place into the freezer for 30 minutes to set the rice shapes.
05
Melt the dark chocolate with the coconut oil.
06
Dip the hearts into the chocolate to coat, decorate as desired before leaving to leat completely in the fridge.