In a rice cooker combine the rice, water, sweetened condensed and salt. Cook on the white rice setting or until all the rice absorbs the water. Add the coconut milk and vanilla. The mixture should be pliable. Cook a few minutes longer if it’s too runny.

Lay a bamboo rolling pad on a counter top, and place a square of wax paper over top. Spread the rice about 1/2 inch thick over the paper into a rectangle.

Slice fruit of choice into long pieces. Use a potato peeler to shave thin slices off the mango. Toast a 1/4 cup of coconut shreds for 3 minutes, if desired.

Lay the fruit pieces on the rice and roll up carefully. If rice sticks to the paper too much, try spreading it a little thicker.

Coat the rolls with either the mango slices or the toasted coconut. Slice each roll into 6 pieces. With the rest of the rice, roll into balls and place thin slices of fruit on top if desired. Enjoy!