Rice Balls

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When you are done making these simple rice balls, they are already wrapped in plastic wrap so it’s perfect to take to school for lunch! Keep them plain, or you can add a filling. They go great with Yummy in My Tummy Balls, Marinated Mushrooms, or Sausage Octopus 😀

 

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Rice Balls
When you are done making these simple rice balls, they are already wrapped in plastic wrap so it’s perfect to take to school for lunch! Keep them plain, or you can add a filling. They go great with Yummy in My Tummy Balls, Marinated Mushrooms, or Sausage Octopus 😀
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Ingredients
  1. Brown rice, or short-grain white rice (rice that is sticky when cooked. Not basmati rice.)
  2. Filtered water
  3. Salt
  4. Filling of your choice (optional): chicken teriyaki, salted salmon, pickles, etc.
  5. Seaweed sheets (optional)
Instructions
  1. Wash rice thoroughly. Let it soak for at least an hour. Soak for several hours if using brown rice.
  2. Cook the rice according to instructions. For brown rice, we used 3 cups to 4 cups of filtered water. Cook under high pressure in a pressure cooker for 20 minutes. Make sure to let the pressure come down on its own – this takes additional time.
  3. In a small bowl, drape with some plastic wrap. Wet the saran wrap by pouring in a little bit of water, then pouring out the excess. Sprinkle salt on the plastic wrap (it will stick to the wet plastic wrap.)
  4. Put in some rice into the bowl. Make a little hole in the middle, and place your filling, if desired.
  5. Use the plastic wrap to envelop the filling, and shape into a ball. Make sure it is compacted enough to hold its shape, but do not squeeze so much that the rice grains smush.
  6. Twist the top, and you have a nicely wrapped rice ball! You can store it this way and take it to school, or keep it in the refrigerator for a day. If desired, the rice ball can be wrapped in seaweed.
Cook With Amber http://www.cookwithamber.com/

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