Becky Luigart-Stayner; Jan Gautro
5 servings (serving size: 4 frushi pieces and about 2 1/2 tablespoons yogurt)

Frushi, or fruit sushi, is one of Orange's most popular items and makes a beautiful and unusual breakfast addition. Serve it as a side to poached eggs and Canadian bacon or ham. We've used oranges and raspberries for the topping, but any fresh fruit will work. If the fruit won't adhere to the coconut rice, apply it with a dab of honey.

How to Make It

Step 1

Bring water and rice to a boil in a medium saucepan. Cover, reduce heat, and simmer 15 minutes or until water is almost absorbed. Remove from heat; let stand, covered, 15 minutes.

Step 2

Place rice in a large bowl. Add sugar, coconut milk, and salt, stirring gently until well combined. Cover and let stand 20 minutes.

Step 3

Lightly coat hands with cooking spray. Divide rice mixture into 20 equal portions, shaping each into a ball (about 1 rounded tablespoon each). Lightly press each rice ball into an oval between palms; place ovals on a baking sheet lined with wax paper. Top each of 10 ovals with 1 orange section, and press gently to adhere. Top each of the remaining 10 ovals with 2 raspberries. Cover and chill frushi until ready to serve. Serve with yogurt for dipping.

Ratings & Reviews

aprilnugent's Review

July 02, 2014

BubblyChef's Review

July 28, 2011
Haven't made it yet. It is on tomorrow's menu along with moneybags (yum!). It looks exquisite and I love how simple it is to make.

Tinkleflick's Review

May 11, 2009
Easy to make, always a hit. I find that stashing the rice in the fridge while the coconut milk sinks in helps bind it together better for the shaping.