Ingredients
Method
1.Wash rice with cold water until water runs clear; drain well.
2.Combine rice, coconut milk, the water, palm sugar and lime leaves in 2.5-litre (10-cup) rice cooker; secure lid. Cook, stirring occasionally, about 15 minutes or until cooker automatically switches to keep warm; stand 15 minutes.
3.Meanwhile, combine caster sugar, the extra water and extra lime leaves in small saucepan; stir over heat, without boiling, until sugar dissolves. Bring to the boil. Reduce heat; simmer, uncovered, about 5 minutes or until syrup thickens slightly. Cool 20 minutes.
4.Uncover rice cooker; discard lime leaves. Cool rice about 20 minutes or until mixture is cool enough to handle; stir in rind.
5.Roll rounded tablespoons of rice mixture into balls; roll balls in coconut. Serve rice balls drizzled with lime syrup.
This recipe is best made just before serving, and not suitable to freeze.
Note
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