Rice and Coconut Snowballs

Combine cornstarch, 3/4 cup sugar, and salt in a heavy saucepan. Gradually whisk in 1 cup of milk until smooth, then add the remaining 1 cup of milk while continuing to stir.

Heat the milk mixture over medium heat, stirring constantly until it thickens and comes to a gentle boil, about 5-7 minutes.

Remove from heat and stir in the cooked rice, brandy extract, and chopped pecans until well combined.

Beat the egg whites in a clean bowl until stiff peaks form.

In a separate bowl, whisk the 3 egg yolks with the remaining 1/4 cup sugar until pale and thick.

Fold the egg yolk mixture gently into the rice mixture, then carefully fold in the beaten egg whites in two additions until just combined.

Place the finely shredded coconut in a shallow dish. Using a spoon or small ice cream scoop, drop portions of the rice mixture onto a baking sheet lined with parchment paper.

Roll each mound gently in the coconut to coat all sides, returning each snowball to the baking sheet.

Bake at 325°F for 12-15 minutes until the exterior is lightly golden and the snowballs are set but still slightly soft inside.

Remove from the oven and allow to cool for 2-3 minutes on the baking sheet before serving warm or at room temperature.