These are a fun and healthy treats for breakfast, dessert, or a party appetizer. Easily adaptable to suit any taste and any season. Great for vegetarians. The prep and cooking times are approximate and account for blanching fruits and slicing. Next time I will try different fruits and preserve flavors, and maybe candied bananas instead of rice.

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Recipe Summary

prep:
40 mins
cook:
20 mins
total:
1 hr
Servings:
10
Yield:
10 servings
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Bring a large pot of lightly salted water to a boil. Add the peaches and cook uncovered until peel starts to come away, about 1 minute. Immediately immerse peaches in ice water for several minutes until cold to stop the cooking process. Once the peaches are cold remove from ice water; peel and discard peach skins and cut peaches into wedges.

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  • Bring water, rice, cream of coconut, and salt to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and liquid is absorbed, 20 to 25 minutes. Uncover saucepan and cool rice completely.

  • Gently rinse rice paper wrapper until cool water and lay on a flat work surface. Spoon 2 tablespoons cooked rice in a line slightly off-center on the wrapper. Spread about 1 1/2 tablespoons of plum preserves over the rice. Spread a layer of strawberry slices atop the preserves, a layer of peaches atop the strawberries, a layer of orange sections atop the peaches, a layer of grapefruit atop the oranges, and fresh mint leaves atop the grapefruit. Fold opposing edges of the wrapper to overlap the filling. Roll 1 of the opposing edges around the filling into a burrito shape. Repeat with remaining wrappers, rice, and fruit. Cut rolls in half and serve with yogurt for dipping.

Cook's Notes:

I used red plum preserves and layered one citrus fruit with strawberry and peach slices. They were a huge hit with my family.

Store these on a plate, not touching, covered with a damp paper towel and plastic wrap in the fridge. I wouldn't make these more than 4 hours ahead of serving.

Nutrition Facts

267 calories; protein 3.7g 8% DV; carbohydrates 60.7g 20% DV; fat 1.7g 3% DV; cholesterol 1.2mg; sodium 22.5mg 1% DV. Full Nutrition

Reviews (2)

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Most helpful positive review

Rating: 4 stars
06/03/2018
These were very, very good but a lot of work. They make a fantastic dessert, but the recipe poster is correct when she said they don’t keep well. So while I love them and they taste of spring, I wouldn’t make them for a party or bring to a pot luck. They make an awesome weekend dessert for family, though, and I’ll make them again. Read More
(2)
2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
06/02/2018
These were very, very good but a lot of work. They make a fantastic dessert, but the recipe poster is correct when she said they don’t keep well. So while I love them and they taste of spring, I wouldn’t make them for a party or bring to a pot luck. They make an awesome weekend dessert for family, though, and I’ll make them again. Read More
(2)
Rating: 5 stars
08/12/2015
These are really good! Read More