Maple-Coconut Rice Balls

Sports Nutrition

Maple-Coconut Rice Balls

18 balls


15 minutes


20 minutes

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  • 250 g (9 oz) arborio rice or sticky sushi rice
  • 500 ml (2 cups) water
  • 5 ml (1 tsp) vanilla extract
  • 30 ml (2 tbsp) maple syrup
  • 45 ml (3 tbsp) maple sugar
  • Pinch of fleur de sel
  • 45 ml (3 tbsp) unsweetened coconut, grated


  1. In a rice cooker or small saucepan, cook rice in water until well-done and sticky.
  2. While rice is still warm, add vanilla extract and maple syrup; mix until well-blended and sticky. Drain any excess water.
  3. Cool rice for 30 minutes in the fridge or at room temperature.
  4. In a small bowl, blend maple sugar, salt, and coconut.
  5. When the rice has cooled, use your hands to shape into small, compact balls and roll them in the maple-salt-coconut mixture.
  6. Wrap the balls individually in transparent stretch plastic or a bag.

Additional Information

Resting Time: 30 minutes

These rice balls can store in the fridge for several days. Freezing is not recommended.

(During Exercise)

Nutritional Value per Ball 

Calories: 70 kcal

Fat: 1 g

Carbohydrates: 14 g

Fibre: 0 g

Protein: 2 g

Sodium: 130 mg

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