Rice and Coconut Rolls

How to prepare rice and coconut rolls

1. Cook the rice with 2 1/2 cups of water. When cooked, the water should be almost completely absorbed.
2. Add the coconut milk and bring back to a boil. Add the sugar, vanilla sugar, and shredded coconut and cook for about 2 more minutes, stirring. Let the mixture cool.
3. In a small saucepan, bring the sugar and water to a boil for the syrup. When the sugar is dissolved, add the lemon juice and continue boiling until the syrup reaches a honey-like consistency, about 3-4 minutes over high heat. Let the syrup cool.
4. Grease the baking pan where you'll bake the rolls with a little melted butter.
5. Take a phyllo sheet and place it on your work surface. Brush with butter using a silicone brush. Place a second phyllo sheet on top and brush this one with butter too. Cut the sheets into four: once widthwise and once lengthwise. You'll get four equal rectangles.
6. On each piece, place a good tablespoon of the rice mixture at one end. Fold up the edges so the filling doesn't run out, then roll from the rice end.
8. Repeat until you run out of filling or sheets.
9. Place the rolls in the pan, brush the tops with melted butter, and bake at 200°C for about 40 minutes, until golden on top.
10. Remove from the oven and pour a tablespoon of syrup over each roll.
11. Sprinkle shredded coconut on each roll, then let cool.

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