Rice-almond balls

Description

A tasty appetizer for any gathering. Preheat the oven to 190 degrees. In a large pot, mix milk, sugar, honey, cardamom, and a pinch of salt; bring to a boil over medium heat. Add the rice and stir. Partially cover with a lid, reduce the heat to low, and cook, stirring, until the rice is tender, 30 to 35 minutes. Transfer the rice to a bowl and mix with the raisins. Cover and refrigerate for at least 2 hours. Spread the coconut flakes and almonds on a baking sheet. Bake, stirring occasionally, until the flakes are golden, 4 to 6 minutes. Let cool. Grind the almonds and flakes in a food processor; set aside. Place the balls on a baking sheet and refrigerate for at least 1 hour or up to 2 days. Serve the appetizer.

Instructions