Colombian Gluten-Free Coconut Rice Balls with Agua de Piña (Pineapple Water)
Discover this delicious and easy-to-make Colombian Gluten-Free Coconut Rice Balls with Agua de Piña recipe. Enjoy the perfect combination of flavors and textures, perfect for a party or a simple snack. Make sure to follow our instructions and use Flux/ComfyUI compatible image prompts for a visually stunning presentation.
Allergens
None (except for potential allergies to rice or coconut)
Ingredients
- 1 cup gluten
- free white rice
- 2 cups water
- 1 ripe plantain
- 1/4 cup coconut milk
- 2 tablespoons sugar
- 1/4 teaspoon salt
- 1 cup pineapple chunks
- 2 cups water
- 1 tablespoon lemon juice
Instructions
- In a medium saucepan, combine the rice and 2 cups of water. Bring to a boil, then reduce heat and cover. Cook for 18 minutes or until all water is absorbed. Set aside.
- Peel and slice the plantain. In a separate pan, heat oil over medium high heat and fry the plantain slices for 5 7 minutes or until golden brown. Remove from heat and set aside.
- In a blender, combine cooked rice, coconut milk, sugar, and salt. Blend until smooth, forming a thick batter.
- Using damp hands, form the rice mixture into small balls. Roll each ball in the fried plantain sauce to coat evenly.
- Place the pineapple chunks in a glass, add water and lemon juice, and stir well. Serve chilled alongside the rice balls.
Chef’s Insight
The combination of textures in this dish is key - creamy rice, crispy plantain sauce, and juicy pineapple chunks create a sensory experience that is both comforting and exciting.
Notes
This recipe is gluten-free, but ensure that all ingredients are certified gluten-free. Some plantain and coconut products may contain traces of gluten.