Sticky Rice Balls
- Active Time 15m
- Total Time 45m
- For the Rice:
- 2 cups uncooked glutinous rice (also known as sweet rice) 3 cups water
- For the Fillings:
- Crab Meat
- Pre-cooked tiny shrimp
- Smoked scallops
- Fresh plums
- Enoki and shiitake mushrooms
- Preserved ginger
- For the Coatings:
- Snipped chives
- Toasted plain or black sesame seeds
- Brightly colored flying fish roe
- Black caviar
- Toasted pine nuts
- Chopped nori (thin sheets of dried seaweed)
- Chopped fennel tops
- Dipping Sauce (see recipe)
Companion recipe: Dipping Sauce
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 balls in the coatings of your choice. Set on a platter or tray. Serve with dipping sauce.
Recipe reprinted by permission of Longstreet. All rights reserved.
nutrition information per serving
171 calories; 0g total fat; 0mg cholesterol; 3mg sodium; 38g carbohydrates; 1g fiber; 3g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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