Skratch Labs Recipe of the Week; Raspberry & Chocolate Rice Cakes

I’ve missed a week or two but this is a good one to catch up with!

Ingredients;

• 3 cups uncooked sticky rice
• 4.5 cups water
• 0.75 cup canned coconut milk (this is the canned version not the one you have on cereal)
• Juice of one lemon (or other citrus fruit)
• 1.5 teaspoons of coarse salt or to taste
• 6 ounces semi sweet choc chips
• 1 pint raspberries

Method;

• Combine rice, water, dash of salt in rice cooker and let cook
• When the rice is finished cooking transfer it to a large bowl and add the coconut milk. Begin adding the sugar. It should taste slightly sweet to you palate.
• Add the lemon juice to give it some zing
• Add the salt to taste
• Once the rice has mostly cooled, spread half across a 9” x 12” baking pan and press flat, sprinkle in the Raspberries and Choc chips. Gently press the remaining rice onto the berries to create second layer
• Let it set up, cut and wrap

I have made this a couple of times now and here are some thoughts.

• Don’t overdo the coconut milk otherwise it never sets
• Use whole coconut milk not “Lite”
• Putting in the fridge for 30 minutes makes it easier to set and cut
• Don’t make the rice layers too thick
• Choc Chips are optional, it’s actually sweet and sharp enough without them

Ok your go…