Add the rice and the water into a pot, bring it to a boil, then lower it to a very low simmer and cook until soft, for about 10, to 12 minutes.
When the rice is ready, add it to a blender along with the coconut milk and the sugar and blend until very smooth.
After blending the rice, add it to a skillet with the butter and the dissected coconut and cook in low heat until it becomes harder, you will see that it will easily come off the skillet when stirred. When the truffles are ready, add it to a plate, then place it in the fridge until very cold
Then oil your hands, scoop a small amount of the truffle paste, and roll it between your hands forming a small ball
Roll the ball into the coconut, and place it on a plate. Repeat the process until you have made all the truffles.