Mix the rice flour, arrowroot & 1/4 c cold water. Turn the mixture out onto a smooth surface & knead it to the consistency of a pie crust. Add more water if needed. Shape into 1 1/2" balls. Fill a large pot half full with water & bring to a boil. Drop the balls into the boiling water, four at a time. Boil for 4 to 5 minutes or until they float to the top. Cook the rest of the balls this way. In a large pot, heat the coconut milk, sugar, salt & vanilla over medium heat for 5 to 7 minutes. Add the rice balls & cook, stirring constantly, until the milk starts to boil. Serve hot.
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|Serving Size: 1 Serving (364g)|
|Recipe Makes: 4|
|Calories from Fat: 329 (32%)|
|Amt Per Serving||% DV|
|Total Fat 36.6g||49 %|
|Saturated Fat 32.2g||161 %|
|Monounsaturated Fat 1.7g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 0mg||0 %|
|Sodium 26.3mg||1 %|
|Potassium 475.5mg||13 %|
|Total Carbohydrate 179.7g||53 %|
|Dietary Fiber 1.1g||4 %|
|Sugars, other 178.7g|
|Protein 5.8g||8 %|
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Calories per serving: 1030
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