Spooky Ghost Rice Treats

Preparation

1. Rinse the basmati rice briefly, then combine it with the water in a saucepan. Bring to a boil, cover, reduce the heat to low, and cook until the rice is very tender and slightly softer than usual, about 16–18 minutes. Let stand covered for 5 minutes.
2. While the rice cooks, melt the white chocolate according to package directions. Spoon enough into each ghost-shaped silicone mould to create a thin, even layer across the bottom. Chill the moulds in the fridge for 5 minutes. It should be just under set. (We don’t want it too set yet because packing the rice could break the chocolate).
3. While the chocolate sets, stir the sweetened condensed coconut milk, vanilla, salt, and remaining melted white chocolate into the warm cooked rice. Mix gently until the rice is creamy and sticky enough to hold together when pressed. If the mixture feels too loose, cook it over low heat for another 2–3 minutes to remove a little excess moisture.
4. Let the rice mixture cool until it is comfortable to handle but still soft and sticky.
5. Pack the sweet rice mixture firmly into each chocolate-lined mould, pressing it into all the edges and corners so the ghosts hold a clear shape. Smooth the backs with a spoon or small offset spatula.
6. Freeze for 1 hour to help the rice set.
7. Carefully remove the ghosts from the moulds. Press chocolate sprinkles into the white chocolate surface to create simple eyes and mouths.
8. Serve chilled or let sit at cool room temperature for about 10 minutes before serving.