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Sweet Apricot Rice Balls with Strawberry Sauce


Recipe by Christine Waltermyer, author of "Natural Vegan Kitchen". These lightly sweet rice balls make the perfect accompaniment to a piping hot cup of green tea. Kids enjoy them as a tasty and nutritious snack.
  • 2 cups water
  • 1/2 cup almond meal*
  • 1 teaspoon ground cinnamon
  • 3/4 cup dried apricots, diced
  • 1/2 cup all-fruit strawberry jam
  • 1-2 teaspoons water

Place the rice and water in a 4-quart saucepan. Bring to a boil over medium high heat. Reduce heat to low, cover and simmer for 20 minutes. While the rice is cooking, place the almond meal in a bowl and stir in the cinnamon.

Once the rice has finished cooking, add the dried apricots and gently stir. To cool the rice, spoon it onto a baking sheet that has been rinsed but not dried. Spread the rice evenly over the baking sheet and let it sit until it is cool enough to handle.

To form the rice balls, you will need a small bowl of water to keep handy while you make the rice balls. With wet hands, scoop up 1/4 cup of cooked rice-apricot mixture and pack it into a ball. Pack the rice firmly with your hands to compress it together. Repeat with the remaining rice. Roll each rice ball in the almond meal-cinnamon mixture and coat evenly.

To make the strawberry sauce, combine the strawberry jam with 1-2 teaspoons of water and mix well. Serve the rice balls drizzled with the strawberry sauce. The rice balls are best eaten fresh, but if you have leftovers, store them in a covered container in the refrigerator and warm them before serving.

*NOTE: To make your own almond meal, toast the almonds by preheating the oven to 350 degrees F. Place the almonds in a single layer on a baking sheet and bake for 8 minutes or less, just until they smell fragrant and are lightly toasted. Remove from the oven and cool completely. Place the toasted almonds in a food processor and pulse them until into a fine meal.

Makes 12 balls.