Coconut Chocolate Rice Rounds
Addicted to chocolate – this one is for you! Gluten free, made with brown rice, this recipe sports toasted hazelnuts, cream, chocolate ice cream and coconut flakes.
Share the recipe to your friends and family
Save this recipe
Preparation time: 30 minutes + chilling time
Cooking time: 20 minutes
For the rice rounds
2 cups Spekko Saman Brown Rice
1 ½ Tbsp coconut oil
½ cup brown sugar
320 ml cold water
1 cup coconut cream
200 g dark chocolate, melted
To serve
1 cup cream
Chocolate ice cream
½ cup hazelnuts, chopped and roasted
2/4 cupcoconut flakes, toasted
Mix the rice and coconut oil.
Heat a large pot over a medium heat, add the rice mixture and gently stir for 3-4 minutes over the heat.
Add the brown sugar, cold water and coconut cream. Stir to combine. Cover with a lid and bring to the boil, give it a good stir, put the lid back on and turn down to a gentle simmer. Cook for about 30 minutes, until the rice is cooked through and liquid has been absorbed.
In a large bowl mix the warm rice mixture with the chocolate and stir to combine.
Pour the rice mixture into a tray lined with cling film. Press down firmly and evenly. It should be about 2 cm high. Cover and refrigerate overnight.
Once chilled and firm, tip the rice out onto a board. Using a small scone cutter, cut the set rice mixture into rounds.
Allow the coconut chocolate rice rounds to come to room temperature. Serve the rounds on top of a bed of cream, topped with scoops of chocolate ice cream, roasted hazelnuts and coconut flakes.