Fruit and Rice Pudding "sushi" With Raspberry Sauce

Ingredients

Sushi

• 2 cups whole milk or coconut milk
• 2 tablespoons whole milk or coconut milk
• 8 tablespoons risotto rice
• 1 lemon, zested
• 1/2 teaspoon lemon extract
• 2-3 tablespoons blond unbleached cane sugar (or more)
• 1 green apple, cored and sliced (squeeze some lemon juice on top to prevent discoloration)
• 1 pink grapefruit, white membrane removed and sliced
• fresh mint leaves
• coconut, Grated

Raspberry Sauce

• 5 1/4 ounces raspberries
• 2 teaspoons lemon juice
• 1 1/2 ounces confectioners' sugar

Directions

1. 1

   Sushi: Rinse the rice under cold water.

2. 2

   In a pot, heat the milk with the lemon zest and extract.

3. 3

   When it reached boiling point, pour the rice in it and reduce the heat. Simmer, stirring once in a while, for about 20 minutes, or until most of the liquid is absorbed.

4. 4

   Add the sugar to taste and mix. Let cool, stirring occasionally.

5. 5

   With the palms of your hands (run them under water to make the task easier), shape small sushi. I prefer to eat them lukewarm, so if necessary, reheat them gently. Place a slice of fruit on each, apple or grapefruit, or mango if it is the season.

6. 6

   Sprinkle with grated coconut and add a leaf of mint.

7. 7

   Sauce: Place ingredients in a fine sieve and press through to remove the seeds.

8. 8

   Serve "sushi" with raspberry sauce.