Rainbow Riceballs
Recipes / Snacks & Accessories
Who knew rice could look so pretty?! These little balls of colour are hard for our kiddiewinks to resist and why should they when they not only look beautiful, they have umph too; in Chinese Medicine white rice removes dampness and enhances whatever it’s eaten with. And let’s not forget that because minerals never lose their integrity regardless of how long they are cooked for, these rice power balls are packed with minerals from the vegetable juices. Fresh fruit and veggies have such beautifully vibrant colours, let’s put them to good use and leave the artificial food colourings (which, by the way, have been linked to allergies, hyperactivity, learning impairment, aggressiveness, and even cancer) on the shop shelf.
CARROT
Ingredients
200 g (1 cup) short-grain/medium-grain white rice
500 ml (2 cups) carrot juice
125 ml (½ cup) water
1 tbsp butter
BEETROOT
Ingredients
200 g (1 cup) short-grain/medium-grain white rice
250 ml (1 cup) beetroot juice
325 ml (1½ cups) water
1 tbsp butter
COCONUT
Ingredients
200 g (1 cup) short-grain/medium-grain white rice
250 ml (1 cup) coconut milk
325 ml (1½ cups) water
TURMERIC
Ingredients
200 g (1 cup) short-grain/medium-grain white rice
625 ml (2½ cups) water
1 tsp turmeric
pinch of black pepper
Method
Wash rice until water runs clean.
Bring water and carrot juice/beetroot juice/coconut milk/turmeric to a boil. Stir rice into the boiling water and simmer for 20-30 minutes.
Remove lid and add one tablespoon of butter/coconut oil before turning off the heat. Let rice cool before rolling into little balls.
Store in an airtight container in the fridge for up to
five days.
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