Dairy Maki Sushi<< Dairy Maki Sushi is an exquisite dessert recipe from the affable Ricardo Larrivee of the Food Network program ‘Ricardo and Friends’ (www.foodtv.ca). Read over the entire recipe before you begin and if you follow the steps carefully, the results will be eye-catching and delicious. Note that the finely grated semi-sweet chocolate and sesame seeds are used later on as a coating.
In a small saucepan, bring milk, cream, rice and salt to a boil. Reduce heat to low and stir. Cover and simmer gently on low until rice is tender, about 25 minutes, stirring and scraping the bottom several times during cooking. Remove from heat. Add the white chocolate to saucepan and set aside for about 2 minutes, covered, heat off. After 2 minutes, stir until the chocolate is melted and evenly distributed. Let cool. Lay a sheet of plastic wrap on a damp countertop. Spead the rice on it, forming a rectangle of about 5 x 14 inches (13 x 35.5 cm). Arrange the fruit in a narrow strip lengthwise down the middle of the rectangle, in a single layer. Using the plastic wrap, and working from the long sides, roll into a 14” cylinder (35.5cm). Twist the ends of the plastic wrap to close. Refrigerate until very firm, about 3 hours or 30 minutes in the freezer. Place the grated chocolate or the sesame seeds on a plate. Set aside. For easy handling, cut the long cold roll into two equal pieces. Remove the plastic wrap. Roll each half - one half in the mixed sesame seeds, to coat lightly and the other half, pressing gently to coat in the chocolate. Once coated, use a sharp knife to slice each roll into 1 inch (2.5 cm) rounds. Arrange on serving plate and enjoy! Dairy Maki Sushi serves: 4 Please send your favorite Jewish recipes via email to karen@easyjewishrecipes.com or submit using the Contact Info page.
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