Ingredients

• 150g Mitoku Organic Shirataki Rice
• 400ml coconut milk
• 4 tbsp Mitoku Rice Malt
• 4g Mitoku Agar Flakes
• 100ml water
• Toppings (Mitoku Organic Shirataki Rice, Mitoku Rice Malt, dry fruits, nuts etc.)

Preparation Method

1. Wash the shirataki rice lightly in a sieve and leave to drain.
2. Pour water into a saucepan and add agar flakes. Bring to the boil, then simmer until the agar flakes have completely dissolved. Add 1 tbsp of rice malt and heat while stirring.
3. With the heat still on, add coconut milk and stir well, keeping the temperature above 35°C to prevent the mixture from coagulating. Once mixed, turn off the heat.
4. Place 1 tbsp of shirataki rice in a cup. Pour in (3) and leave to cool in a refrigerator.
5. Place the remaining shirataki rice in a frying pan. Add 3 tbsp of rice malt and boil down at a low heat.
6. When (4) has solidified, pour (5) on top. Garnish with toppings of your choice and serve.