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1
In a small saucepan, bring the milk, cream, rice and salt to a boil.
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2
Reduce the heat to low and stir.
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3
Cover and simmer gently until the rice is tender, stirring and scraping the bottom several times during cooking.
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4
Remove from the heat.
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5
Add the white chocolate and set aside for about 2 minutes.
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6
Stir until the chocolate is melted and evenly distributed.
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7
Let cool.
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8
Lay a sheet of plastic wrap on a damp countertop.
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9
Spread the rice on it, forming a (5 x 14-inch) rectangle, you may get 1 1/2 rolls depending on your rice choice.
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10
Arrange the fruit in a narrow strip lengthwise down the middle of the rectangle.
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11
Using the plastic wrap and working from the long sides, roll into a (14-inch) cylinder.
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12
Twist the ends of the plastic wrap.
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13
Refrigerate until very firm, about 3 hours (or about 30 minutes in the freezer).
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14
Place the grated chocolate on a sheet or plate.
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15
Remove the rolls from fridge and remove plastic wrap and roll them into the dark chocolate.
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16
cut into 1 inch pieces for the Maki look then plate with rice facing upward.
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17
take the schredded kiwi and place on plate as if it were wasabi and the sliced dates as if it were ginger.
