(Fried) Rice Pudding Rolls

Prep Time 1 15

Cook Time 3 45

Total Time 5

1 cup of cooked rice I used Basmati rice, but you can also use dessert rice or break the grains
3 tbsp of brown sugar
¼ tsp vanilla essence
1 ¼ cup soymilk Alpro
1 tablespoon of oil sunflower
6 rice sheets mine where whole grain
oil for frying (sunflower) sunflower
Powdered sugar
For the cherry sauce:
1 cup of cherries frozen
1 ½ tbsp of sugar
4 tbsp of water

Add a tablespoon of oil to a non-stick pan and fry the cooked rice on medium heat for a few minutes. The rice will get a nuttier flavor, but you can also skip this step.
After the rice has a nice light brown colour, add the milk and sugar. Break the rice grains while stirring and cook until the rice has the consistency of porridge (this takes about 10 minutes).
When the Rice Pudding is cooked add vanilla essence and stir again. Then transfer the pudding to a bowl and place some cling film on top. Store it in the fridge and let it set for a few hours.
In the meantime, you can prepare your Cherry Sauce. Put all the ingredients in a pan. Smash the cherries a bit and let the sauce cook on medium heat until it has thickened (this takes about 10 minutes). Transfer the sauce to a bowl and let it cool off.
When the Rice Pudding is set, we will turn them into rolls. I’d like to explain this but on Lavatnus blogspot I found a perfect drawing and instruction.
After you have rolled your Rice Pudding Rolls, you will shallow fry them (in a layer of oil) on medium heat until the rolls are light brown. Please be careful when frying and use a lid. Transfer the fried rolls onto kitchen paper towel and sprinkle them with powdered sugar (this way the sugar will stick to the hot rolls).
Serve the rolls immediately and enjoy them on its own or with my Cherry Sauce!If you make my recipes please tag me in them and use #thespicedchickpearecipes. I'd love to see what you've made!