Sweet Rice Balls with Raspberry Sauce

Rinse the long-grain rice in a sieve under cold running water.

Boil milk with scraped out pulp of vanilla pod and salt. Pour in long-grain rice, stir, let it boil. Reduce heat and let soak for about 30 minutes, stirring frequently. Finally, fold in 75 g sugar. Remove the long grain rice from the stove. Separate eggs. Beat the egg yolks into the rice mixture. Spread long grain rice on a baking tray, cool. Divide into 20 portions and form balls. Roll rice balls first in egg white, then in coconut flakes on the other side. Bake in batches of 6-8 balls in 190 °C frying fat in a deep fryer for 3-4 minutes until light brown. Mash washed or defrosted raspberries with remaining sugar and raspberry brandy. Serve with the hot rice balls.

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