Rice and Coconut Snowballs

Rice and Coconut Snowballs Recipe - A Delicious American Dessert

Region / culture: USA | Preparation time: 20 minutes | Cooking time: 35 minutes | Servings: 6

Introduction

Rice and Coconut Snowballs are a delicious and unique dessert that combines the flavors of rice, coconut, and pecans in a delightful custard-like treat. These snowballs are perfect for a special occasion or just as a sweet treat to enjoy any time.

History

The origins of Rice and Coconut Snowballs are not entirely clear, but it is believed to have originated in the southern United States, where rice and coconut are commonly used in traditional cooking. This recipe has been passed down through generations and has become a beloved dessert for many families.

Ingredients

2 tbsp of cornstarch
1 cup of sugar, divided
0.25 tsp of salt
2 cups of milk, divided
2 cups of cooked rice
3 eggs, separated
1 tsp of brandy extract
0.5 cup of chopped pecans
0.5 cup of finely shredded coconut

How to prepare

Combine 0.67 cup of cornstarch, 0.67 cup of sugar, and a pinch of salt.
Stir in 1-0.5 cup of milk. Cook until the mixture thickens, stirring occasionally.
Remove from heat. Stir in rice. Beat the egg yolks slightly and add the remaining 0.5 cup of milk to the eggs.
Stir the egg mixture into the hot rice mixture. Add flavoring and nuts. Pour the mixture into six well-buttered 5 oz (142 g) custard cups.
Place the cups in a shallow pan. Pour hot water around them, about 1 inch deep.
Bake at 350°F (177°C) for approximately 30 minutes, or until the custards are set. Allow them to cool slightly.
Unmold the custards and place them on a greased baking sheet.
Beat the egg whites with the remaining 0.33 cup of sugar until stiff but not dry.
Spread the beaten egg whites on top and sides of the custards. Sprinkle lightly with coconut.
Return to the oven and bake for about 5 minutes longer, or until the custards are lightly browned.

Variations

For a tropical twist, add diced pineapple or mango to the custard mixture.
For a nut-free version, omit the pecans and increase the amount of coconut.
For a boozy flavor, add a splash of rum or coconut rum to the custard mixture.

Cooking Tips & Tricks

Make sure to cook the rice until it is tender but not mushy, as it will continue to cook in the custard mixture.

- Be sure to beat the egg whites until they are stiff but not dry, as this will help create a light and fluffy topping for the snowballs.

- For a richer flavor, you can substitute coconut milk for some or all of the regular milk in the recipe.

Serving Suggestions

Rice and Coconut Snowballs can be served warm or chilled, and are delicious on their own or topped with a dollop of whipped cream or a sprinkle of cinnamon.

Cooking Techniques

The key to making perfect Rice and Coconut Snowballs is to cook the custard mixture until it is thick and creamy, and to beat the egg whites until they form stiff peaks for a light and fluffy topping.

Ingredient Substitutions

If you don't have brandy extract, you can use vanilla extract or almond extract as a substitute. You can also use almond milk or coconut milk in place of regular milk for a dairy-free version.

Make Ahead Tips

Rice and Coconut Snowballs can be made ahead of time and stored in the refrigerator for up to 2 days. Simply reheat in the oven or microwave before serving.

Presentation Ideas

Serve Rice and Coconut Snowballs in individual custard cups for an elegant presentation, or unmold them onto a serving platter and garnish with fresh berries or mint leaves.

Pairing Recommendations

Rice and Coconut Snowballs pair well with a cup of hot tea or coffee, or a glass of sweet dessert wine such as Moscato or Riesling.

Storage and Reheating Instructions

Store any leftover Rice and Coconut Snowballs in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through before serving.

Nutrition Information

Calories per serving

Each serving of Rice and Coconut Snowballs contains approximately 300 calories.

Carbohydrates

Each serving of Rice and Coconut Snowballs contains approximately 40 grams of carbohydrates.

Fats

Each serving of Rice and Coconut Snowballs contains approximately 10 grams of fat.

Proteins

Each serving of Rice and Coconut Snowballs contains approximately 6 grams of protein.

Vitamins and minerals

Rice and Coconut Snowballs are a good source of calcium, iron, and vitamin E.

Alergens

Rice and Coconut Snowballs contain eggs, milk, and nuts. They may not be suitable for those with allergies to these ingredients.

Summary

Rice and Coconut Snowballs are a delicious dessert that is relatively high in carbohydrates and fats, but also provides a good amount of protein and essential vitamins and minerals.

Summary

Rice and Coconut Snowballs are a delightful dessert that combines the flavors of rice, coconut, and pecans in a creamy custard-like treat. With a few simple ingredients and some basic cooking techniques, you can create a delicious and unique dessert that is sure to impress your family and friends. Enjoy!

How did I get this recipe?

The first time I saw this recipe, I was captivated. It was a warm summer day, and I was visiting my friend Maria's house for a little get-together. As soon as I walked into her kitchen, I was hit with the most delicious smell I had ever experienced. Maria was busy at the stove, stirring a pot of creamy coconut milk and rice.

"What are you making, Maria?" I asked, unable to contain my curiosity.

"Rice and Coconut Snowballs," she replied with a grin. "It's a recipe I learned from my grandmother. Would you like to try some?"

I eagerly accepted her offer, and she served me a small bowl of the sweet and creamy dessert. From the first bite, I was hooked. The combination of fluffy rice, rich coconut milk, and a hint of sweetness was unlike anything I had ever tasted before.

I begged Maria to teach me how to make the recipe, and she happily agreed. We spent the rest of the afternoon in her kitchen, with Maria patiently guiding me through each step of the process. As the rice simmered on the stove, she regaled me with stories of her grandmother and the traditional recipes she had passed down through the generations.

I left Maria's house that day with a belly full of Rice and Coconut Snowballs and a newfound passion for cooking. Over the years, I continued to make the recipe for family and friends, each time adding my own little twist to make it truly my own.

As I perfected the recipe, I couldn't help but think back to that fateful day in Maria's kitchen. It was the beginning of a journey that would lead me to discover countless other recipes and cooking techniques from people all over the world.

One of my most treasured memories is of a trip I took to Thailand, where I had the opportunity to learn from a local chef how to make an authentic version of Rice and Coconut Snowballs. The chef showed me how to infuse the coconut milk with pandan leaves for a subtle floral flavor, and how to shape the rice into perfectly round snowballs using only my hands.

I returned home from Thailand with a newfound appreciation for the art of cooking and a renewed sense of connection to my own heritage. The recipe for Rice and Coconut Snowballs became a symbol of the bond between me and the countless people who had shared their culinary knowledge with me over the years.

As I sit here now, in my own kitchen, preparing a batch of Rice and Coconut Snowballs for my grandchildren, I can't help but feel grateful for the journey that led me to this moment. The recipe may have originated from Maria's grandmother, but it has become a part of my own story as well.

And as I watch my grandchildren take their first bite of the sweet and creamy dessert that has brought so much joy into my life, I know that the tradition of sharing recipes and stories will continue for generations to come. The recipe for Rice and Coconut Snowballs may have started as a simple dessert, but it has grown into so much more – a symbol of love, connection, and the power of sharing food with those we care about.