Rice Balls

[jpanuthos]

Does anyone know how to make rice balls?

Can rice be popped like pop corn, or how do you make puffed rice?

[Bruce Paine]

Originally Posted by jpanuthos

Does anyone know how to make rice balls?

Can rice be popped like pop corn, or how do you make puffed rice?

Yes, I know how to make rice balls!

Vote in my poll Read macrobiotic books...and I'll be happy to tell you!

The recipe might be contained in one of your books and you might not even know it!

Puffed rice is usually made by steam-cooking the rice under high pressure!

Thank you, very much.

Bruce Paine

[fulenn]

I won't give away the recipe, but I just made rice balls this week for my family's lunches. Yum! The girls really liked them.

Oh yes, I voted in your poll....

Have a great day!

Fulenn

[jpanuthos]

I voted!

[Bruce Paine]

Well, congratulations on voting, so here's the information promised:

"Rice balls are an ideal travel food. They might be called the original sandwich, having been enjoyed for centuries by Japanese away from home. The pickled plum in the center and the nori seaweed wrapped around the outside preserve the rice for several days -longer in winter, shorter in summer. Pressure cooked short grain brown rice holds together best. A small amount of sweet brown rice is a nice addition.

2 cups pressure cooked short grain brown rice

1-2 pickled plums (umeboshi), depending on size, pits removed 2 sheets nori seaweed

With moistened hands, form firm balls of cooked brown rice. Keep a bowl of water nearby. Poke a hole in the center and insert a piece of plum. Reseal the hole.

Toast nori sea vegetable on both sides by waving gently over a hot burner (either gas or electric stoves work) until nori turns green. If toasting two sheets at a time, place smoother shiny sides together so rougher sides face heat source.

Fold and tear, or cut, nori in several pieces and cover rice ball by pressing seaweed around it with slightly moistened hands. For rice balls which will be eaten within two days, it isn't necessary to cover every bit of rice, but for any longer, be sure to cover thoroughly to avoid drying out."

which also comes with that classic by Meredith McCarty, American Macrobiotic Cuisine: A Macrobiotic Celebration of America's Ethnic Cooking !

Thank you, very much.

Bruce Paine

[azulparsnip]

I form the rice ball and roll it in toasted sesamee seeds or gomashio.