Sticky Rice Balls

FOR THE RICE:
In a heavy-bottomed pot bring 3 cups of water to a boil. Add rice and return to a boil. Cook for 1 minute. Drain rice and return to pot. Cook, covered, over low heat for 20 minutes. Let stand, covered, for 10 minutes.

FOR THE FILLINGS:
Choose a variety of fillings. Chop items into small pieces. Combine items according to taste. Some examples of good combinations: crab and avocado; baby shrimp, jicama, and cilantro; duck and plums; smoked scallops and preserved ginger.

Set out a bowl of warm water, a clean dishcloth for your hands, and a plate rubbed with oil. Moisten hands with warm water. Scoop about 1 to 2 tablespoons of rice, mold around a small amount of filling, and shape into a 1-inch ball between your palms. Set on oiled plate. Repeat with remaining rice, wiping your hands as needed.

FOR THE COATINGS:
Roll Sticky Rice Balls in the coatings of your choice. Set on a platter or tray. Serve with dipping sauce.