Rice Balls, also known as Arancini in Italian cuisine, are a delicious and versatile dish that can be enjoyed as an appetizer, main course, or snack. These savory treats are made from cooked rice that is mixed with various ingredients such as cheese, meat, vegetables, and herbs, then shaped into balls and fried until golden brown. With their crispy exterior and flavorful filling, rice balls are a popular choice for both home cooks and restaurant goers alike. Whether you prefer traditional Italian recipes or modern interpretations, there are countless ways to create your own unique rice ball experience. In this article, we will explore some of the best recipes for rice balls, providing step-by-step instructions and tips to help you make the perfect dish every time.
Let's cook with our recipes!
RICE KRISPIES® CHOCOLATE PEANUT BUTTER BALLS
These crispy morsels of chocolate-covered peanut butter are a crowd pleaser, no matter the occasion.
Provided by Rice Krispies
Categories Trusted Brands: Recipes and Tips KELLOGG'S¨ RICE KRISPIES¨ Treats and MOR
Time 1h20m
Yield 27
Number Of Ingredients 7
Steps:
- In large electric mixer bowl, beat peanut butter, margarine and sugar on medium speed until thoroughly combined. Add KELLOGG'S RICE KRISPIES cereal, mixing thoroughly. Portion mixture, using rounded teaspoon. Shape into balls. Place each ball in paper cup. Refrigerate.
- Melt chocolate morsels and shortening in small saucepan, over low heat, stirring constantly. Spoon 1 teaspoon melted chocolate over each peanut butter ball. Refrigerate until firm. Store in airtight container in refrigerator.
Nutrition Facts : Calories 149.4 calories, Carbohydrate 14.3 g, Fat 10.2 g, Fiber 1.3 g, Protein 2.8 g, SaturatedFat 3 g, Sodium 85.9 mg, Sugar 10.6 g
ONIGIRI - JAPANESE RICE BALLS
Onigiri are Japanese rice balls. They're fun to make and are a staple of Japanese lunchboxes (bento). You can put almost anything in an onigiri; try substituting grilled salmon, pickled plums, beef, pork, turkey, or tuna with mayonnaise.
Provided by Li Shu
Categories Side Dish Rice Side Dish Recipes
Time 1h10m
Yield 4
Number Of Ingredients 7
Steps:
- Wash the rice in a mesh strainer until the water runs clear. Combine washed rice and 4 1/2 cups water in a saucepan. Bring to a boil over high heat, stirring occasionally. Reduce heat to low; cover. Simmer rice until the water is absorbed, 15 to 20 minutes. Let rice rest, for 15 minutes to allow the rice to continue to steam and become tender. Allow cooked rice to cool.
- Combine 1 cup water with the salt in a small bowl. Use this water to dampen hands before handling the rice. Divide the cooked rice into 8 equal portions. Use one portion of rice for each onigiri.
- Divide one portion of rice in two. Create a dimple in the rice and fill with a heaping teaspoon of bonito flakes. Cover with the remaining portion of rice and press lightly to enclose filling inside rice ball. Gently press the rice to shape into a triangle. Wrap shaped onigiri with a strip of nori. Sprinkle with sesame seeds. Repeat to make a total of 8 onigiri.
Nutrition Facts : Calories 744.4 calories, Carbohydrate 159.4 g, Fat 3.3 g, Fiber 6.1 g, Protein 14.4 g, SaturatedFat 0.6 g, Sodium 160.4 mg, Sugar 1 g
RICE KRISPIES DATE BALLS (AKA ANGEL COOKIES)
Another recipe from my Aunt's recipe clippings. This one also came from the Sept 19, 1969 Chicago Tribune originally. The clipping is crinkled with old yellow tape holding it together to make sure the recipes stayed intact. :) These are not like the typical angel cookies at all - they are little balls of dates, coconut, and Rice Krispies rolled in powdered. Don't use the prechopped dates as they aren't sticky enough - buy the whole pitted dates and chop them yourself. Also be sure to use the canned coconut..the kind that comes in bags is too dry and you will have a hard time getting the cookies to roll up otherwise.
Provided by HeatherFeather
Categories Dessert
Time 40m
Yield 32 serving(s)
Number Of Ingredients 6
Steps:
- In a saucepan, melt butter.
- Add dates and granulated sugar and cook slowly, stirring constantly, until blended.
- Add cereal and coconut, stirring to combine.
- Remove from heat and let cool until you can handle the mixture without burning your fingers.
- Form into 1" sized balls with greased hands, then roll each into powdered sugar to coat.
DEEP-FRIED RICE BALLS
My mother moved in with us about eight years ago and started making this side dish. Now that she is her ninety's, I've taken over the duty of making these unique rice balls. Everyone in our family is thrilled to see them when they are placed on the table.-Elizabeth Blake, Chesapeake, Virginia
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 12 servings.
Number Of Ingredients 10
Steps:
- In a large saucepan, bring the water, rice, butter, salt and pepper to a boil. Reduce heat; cover and simmer for 15-18 minutes or until liquid is absorbed and rice is tender. Cool slightly., In a large bowl, combine the eggs, cheese, parsley and rice. Cover and refrigerate for 20 minutes. Place bread crumbs in a shallow bowl. Shape 1/2 cupfuls of rice mixture into balls; roll in bread crumbs., In a deep-fat fryer or electric skillet, heat oil to 375°. Fry rice balls, a few at a time until golden brown, 2-3 minutes. Drain on paper towels.
Nutrition Facts : Calories 343 calories, Fat 20g fat (3g saturated fat), Cholesterol 77mg cholesterol, Sodium 461mg sodium, Carbohydrate 34g carbohydrate (1g sugars, Fiber 1g fiber), Protein 7g protein.
ITALIAN RICE BALLS
Rice symbolizes prosperity and wealth, so rice balls are good for New Year's and wedding celebrations. I love these tasty little morsels, and they go well with many different kinds of food! I've served them with various meats and seafood, and they're always welcome at my table. :) Prep time includes chilling.
Provided by Julesong
Categories Lunch/Snacks
Time 1h40m
Yield 20-24 balls, approx
Number Of Ingredients 10
Steps:
- In a bowl whisk together the eggs, Parmesan cheese, basil or parsley (I prefer basil), pepper, and salt; cover and refrigerate.
- Pour the chicken broth (or water and a 1/2 teaspoon of salt) into a large saucepan and bring to a boil; stir in the rice, cover and reduce the heat to low.
- Cook the rice until liquid is almost absorbed, about 15 to 17 minutes.
- Remove from heat and gradually pour in egg mixture, continually stirring rapidly to coat the surface of the rice and prevent the egg from scrambling; allow rice mixture to cool in the refrigerator for 1 hour.
- Pour bread crumbs into a shallow dish.
- Dampen your hands with water and create 1-inch balls from the rice mixture, then coat each one with bread crumbs.
- In a small, deep skillet, heat enough oil to cover the rice balls to an adequate frying temperature (350 degrees F) so that a piece of rice from the mixture actively sizzles when dropped in; alternately, a deep fryer may be used.
- Fry the rice balls 4 to 6 at a time, turning as needed to ensure even browning.
- Drain on paper towels, then serve warm as is or with a bit of marinara sauce.
- Another nice touch you can use with these is to put a small cube of mozzarella cheese in the middle of each rice ball!
KARIOKA SWEET RICE BALLS
A Filipino family-favorite! These go fast at family gatherings. Can be served on skewers to prevent sticky fingers!
Provided by mystinkypete
Categories World Cuisine Recipes Asian Filipino
Time 30m
Yield 5
Number Of Ingredients 6
Steps:
- Mix rice flour, shredded coconut, and 3/4 cup coconut milk together in a bowl until dough is well mixed. Form dough into balls, about 1 tablespoon per ball.
- Heat oil in a pot over medium heat.
- Fry dough balls in the hot oil until lightly browned, about 5 minutes. Remove pot from heat and transfer balls to a paper towel-lined plate.
- Pour 1/2 cup coconut milk into a saucepan; bring to a boil. Stir brown sugar into hot coconut milk until liquid thickens, 2 to 3 minutes more. Remove saucepan from heat, cool coconut coating slightly, and dip balls into coating. Cool slightly before serving.
Nutrition Facts : Calories 414 calories, Carbohydrate 45.4 g, Fat 25.4 g, Fiber 2.9 g, Protein 3.5 g, SaturatedFat 15.8 g, Sodium 52.6 mg, Sugar 16.1 g
COCONUT-DATE RICE KRISPY BALLS
I love making these no- bake date and nut treats in the summer because they only require about 5 min of cooking! Make sure the date mixture doesnt boil rapidly or it will curdle the egg!
Provided by Leslie Bernardi
Categories Cookies
Number Of Ingredients 9
Steps:
- 1. Melt butter in lg pot over med heat. Add sugar, dates, egg and salt and cook, stirring occasionally, until sugar is dissolved, about 5 min. Off heat, stir in vanilla, rice krispies and pecans until incorporated. Let cool 15 min.
- 2. Place coconut in shallow dish, Shape cooled mixture into 1 in balls, roll in coconut, transfer to parchment lined rimmed baking sheet, and refrigerate until firm, about 15 min. Serve. (Balls can be stored in airtight container at room temp for up to 3 days)
DATE RICE KRISPIES BALLS
Make and share this Date Rice Krispies Balls recipe from Food.com.
Provided by fashionista
Categories Fruit
Time 12m
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- Combine butter, dates, and brown sugar in saucepan.
- Heat and stir until mushy.
- Remove from heat and stir in vanilla and rice Krispies.
- Roll into small balls and cover in coconut.
Nutrition Facts : Calories 291.4, Fat 16.9, SaturatedFat 13, Cholesterol 20.3, Sodium 111.5, Carbohydrate 36.4, Fiber 3.5, Sugar 28.6, Protein 1.7
ORANGE CHICKEN KEBABS WITH FRIED STICKY RICE BALLS RECIPE BY TASTY
Orange chicken is always great, but it's even better paired with sticky rice balls and fried to golden brown perfection. These skewers are great for dinner, or to pass around as a party snack. The marinade works double duty here - use half to flavor the chicken and reduce the other half to make a sticky glaze to brush over the finished kebabs.
Provided by Tresha Lindo
Categories Appetizers
Time 1h30m
Yield 10 kebabs
Number Of Ingredients 21
Steps:
- Rinse the sushi rice in a fine-mesh strainer until the water runs clear, then transfer to a medium bowl, cover with water, and soak for at least 30 minutes, up to 2 hours.
- While the rice is soaking, marinate the chicken: In a medium bowl, mix together the orange juice, chicken stock, orange zest, rice wine vinegar, soy sauce, sugar, garlic, ginger, and red pepper flakes. 3. Transfer half of the marinade to a large bowl, setting the rest aside.
- Add the chicken thighs to the large bowl of marinade. Toss to coat, then cover with plastic wrap and marinate in the refrigerator for at least 30 minutes, up to 2 hours.
- Drain the rice, then add to a heavy-bottomed pot with the water and salt. Bring to a boil over high heat. Reduce the heat to low, cover, and simmer for 12 minutes, until the liquid has been absorbed. 6. Remove the pan from the heat, keeping covered, and let the rice steam for another 10 minutes. Let the rice cool to room temperature.
- Line a baking sheet with parchment paper.
- Roll the rice into 20 1-inch (2 ½ cm) balls, then place on the prepared baking sheet and refrigerate until ready to use.
- Heat the oil in a large Dutch oven or heavy-bottomed pot until it reaches 375°F (190°C). Set a wire rack over a baking sheet.
- Add the reserved marinade to a medium saucepan. Bring to a boil over medium-high heat, then reduce by half, about 4 minutes.
- Combine 1 tablespoon of cornstarch and the water in a small bowl, then add to the reduced marinade and whisk to combine, until the sauce is smooth and thick enough to coat the back of a spoon. Remove the pot from the heat and set aside.
- In a large bowl, combine the remaining ⅓ cup (40 G) cornstarch, the flour, and salt.
- Remove the chicken from the marinade and add to the flour mixture. Toss until well coated.
- Leaving ½ inch (1 ¼ cm) of space at the top, alternately thread 2 rice balls and 2 pieces of chicken onto each skewer, allowing them to touch.
- Fry the skewers in the hot oil, a few at a time, for 4-5 minutes, until golden brown and the internal temperature of the chicken reaches 165°F (74°C). Transfer to the wire rack to drain. Brush the skewers with the sauce.
- Transfer to a serving platter and garnish with the scallions and sesame seeds. Serve warm.
- Enjoy!
HONEY TERIYAKI CHICKEN WITH RIPE PINEAPPLE SPEARS AND BLACK AND WHITE RICE BALLS
Provided by Rachael Ray : Food Network
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Preheat a grill pan or large griddle over medium high heat.
- Bring water to a boil in a small covered pot. Add butter, salt and rice to the pot. Return the water to a boil. Reduce heat to simmer and replace cover. Simmer 18 minutes and remove rice from heat. Take the lid off the pot to cool rice a bit. Scoop rice into balls with an ice cream scoop and your hands. Dampen hands with water to work with rice if it is very sticky. Set rice balls on a plate and sprinkle with black sesame seeds.
- While your rice is cooking, lightly coat chicken with oil, salt and pepper. Place chicken on hot grill and cook 6 minutes on the first side.
- While chicken is cooking, bring chicken broth and ginger to a boil. Stir in honey. When honey has dissolved into broth, add teriyaki sauce and sesame oil and reduce heat to simmer.
- Turn chicken and coat liberally with honey teriyaki sauce using a basting brush. Cook chicken 4 minutes, turn again and baste liberally again with sauce, then cook 2 minutes longer. Remove chicken to a plate. Garnish chicken with sliced scallions.
- While chicken cooks on the second side, peel and cut a ripe pineapple into 8 spears. Cut off top and bottom of pineapple. Set pineapple upright and trim away skin in strips from top to bottom. Halve pineapple lengthwise and quarter each 1/2, lengthwise. The core is edible, but may be trimmed if you wish. Pineapple can be very acidic. Spears set in cold water for just 1 minute will keep the fruit from stinging your lips when it is eaten. Serve with chicken and rice balls
HAM AND CHEESE ARANCINI (ITALIAN FRIED RICE BALLS)
Yummy, comforting deep-fried rice balls filled with ham and onion, stuffed with melty, gooey cheese! I came up with these tasty little morsels after having something similar at a tapas restaurant in my hometown. Sadly, that restaurant closed its doors, so I was forced to recreate my favorite dish. *I have made these with havarti and swiss cheeses instead of the cheddar: all are equally good!* NOTE: After reading the review, please note: You definitely want to use rice that is somewhat sticky. Do not use leftover fluffy rice that has had the starch rinsed off as they will not hold together well.
Provided by under12parsecs
Categories Ham
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- Saute onion in 1 T butter over medium heat until translucent and beginning to brown. Remove from heat and allow to cool.
- In a bowl lightly beat 2 eggs. Stir in cooked rice, ham, melted butter, Parmesan cheese, sauteed onion, seasoned salt, garlic salt, parsley and pepper.
- Cover and refrigerate for 30 minutes.
- Roll into 1-1/2-inch balls.and press a cheese cube into each ball, reshaping around the cheese.(I have used havarti and swiss in place of the cheddar with fantastic results!).
- Place the flour into a small bowl. Whisk 2 eggs in a second small bowl. Place the dry breadcrumbs in a third small bowl.
- Dip each ball into flour, then into the egg and then into the breadcrumbs.
- Heat oil to 375 degrees, then fry rice balls until golden brown (about 4 minutes). You can also shallow fry them in oil, turning to brown.
- Drain on paper towels and enjoy! They are nice dipped in french onion dip, ranch dip or all on their own.
MEXICAN RICE BALLS - LEFTOVER RICE
This is a great recipe for leftover aborio rice. I used Recipe #77050. Do use your favorite cooked Mexican rice. This is Italian rice balls gone South! These are great to bring to parties just reheat in 425°F oven for 10 minutes!
Provided by Rita1652
Categories Rice
Time 40m
Yield 16 serving(s)
Number Of Ingredients 8
Steps:
- Mix chilled rice, eggs, and peas together.
- Roll into balls about the size of a tangerine and place one cube of cheese into the rice ball. Reform balls firmly to hold shape.
- Place flour, egg and breadcrumbs into 3 separate bowls.
- Dip each ball in flour, shaking off excess and reform if needed. Dip in egg, letting excess drip off, then dredge in bread crumbs, reforming and transfer to a sheet of wax paper. Repeat with remaining balls.
- Meanwhile heat 2 inches of oil in a 4- to 5-quart heavy pot until thermometer registers 350-360 degrees F. Working in batches of 4-6 balls, lower rice balls into oil with a slotted spoon and fry, turning occasionally, until golden brown, 2 to 3 minutes per batch. Transfer with slotted spoon to paper towels to drain. Return oil to 350-360°F between batches.
- Serve with a tomato sauce.
CRISPY CHICKEN TERIYAKI RICE BALLS RECIPE BY TASTY
Here's what you need: boneless, skinless chicken breast, salt, white pepper, water, cornstarch, soy sauce, brown sugar, fresh ginger, garlic, honey, sesame oil, mirin, cooking oil, bell pepper, carrot, short grain rice, eggs, panko breadcrumbs, scallion
Provided by Claire Nolan
Categories Dinner
Yield 6 servings
Number Of Ingredients 19
Steps:
- In a large measuring cup, combine water and cornstarch. Stir until combined and add soy sauce, brown sugar, ginger, garlic, honey, sesame oil, and mirin. Mix well.
- Season sliced chicken breast with salt and pepper, then pour ¼ cup (60 ml) of the sauce over the sliced chicken just until covered, and set aside. Mix the sauce with the sliced chicken, cover, and marinate in the refrigerator for at least 30 minutes.
- In a large skillet over medium-high heat, pour the rest of the sauce and stir occasionally as it comes to a boil. Once boiling, reduce heat to low and simmer for 10 minutes, or until the sauce has thickened. Set aside in a bowl.
- In the same skillet, add 1 tablespoon cooking oil and raise heat back to medium-high. Place sliced chicken pieces in the pan and cook for 3 minutes, flip, and cook an additional 3 minutes. Pour 1 tablespoon of the reduced sauce over the chicken and stir. Remove from the pan and set aside.
- Add the remaining cooking oil into the skillet and add the julienned vegetables. Season with salt and white pepper, and cook 3-4 minutes or until vegetables have softened. Add back the chicken and gradually add just enough sauce to coat the chicken and vegetables.
- Take ⅓ cup (65 g) of cooked rice and flatten out on a piece of plastic wrap. Layer the cooked chicken and vegetables in the center of the rice and wrap the rice around the fillings. Form into a square shape and repeat with the remainder of the rice and filling. Chill rice balls in the refrigerator for 30 minutes.
- Dip the rice ball in beaten eggs, then coat with panko. Shake off any excess bread crumbs.
- Heat ½ inch (1 cm) oil in a skillet to 350˚F (180˚C) and fry for 3 minutes on each side or until golden and crispy. Move to a cooling rack, and season with salt.
- Cut in half and serve with the remaining sauce for dipping.
- Enjoy!
Nutrition Facts : Calories 779 calories, Carbohydrate 125 grams, Fat 12 grams, Fiber 5 grams, Protein 40 grams, Sugar 11 grams
CHICKEN RICE BALLS
Here's a fun way to serve two delicious staple-chicken and rice. Topped with the creamy mushroom sauce, these are one of my husband's favorite foods.
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 4-6 servings.
Number Of Ingredients 15
Steps:
- In a medium saucepan, saute celery and half of the onions in butter until tender. Stir in flour. Add broth; cook and stir for 2 minutes (mixture will be thick). Stir in rice, chicken, cheese, egg, salt, chili powder and poultry seasoning until well mixed. , Shape 1/4 cupfuls into balls. Roll each in cornflake crumbs and place in a greased 13-in. x 9-in. baking dish. Bake, uncovered, at 350° for 25-30 minutes. , Meanwhile, in a saucepan, combine soup, milk and remaining onions. Cook and stir over medium heat until smooth and heated through; serve over balls.
Nutrition Facts :
ITALIAN RICE BALLS
This recipe was something my grandmother Mary Vernaccio used to make for her kids as a simple Italian dish. She taught my mother to make them and it has been a favorite of mine since I was a child. This entry is dedicated to her and her delicious Italian meals I miss so much since she has passed away. Pair with Gallo® Family Vineyards Chardonnay.-Taste of Home Cooking School
Provided by Taste of Home
Time 50m
Yield 6-8 servings.
Number Of Ingredients 7
Steps:
- Cook rice according to package directions. While still warm, place in a bowl. Stir in the egg, cheese, 1 cup bread crumbs and parsley; mix well. Shape into tennis-size balls. Roll into remaining bread crumbs until well coated. In a deep-fat fryer, heat oil at 375°. Fry rice balls until golden brown, about 5 minutes. Drain on paper towels. To serve, slice rice balls in half and top with warmed marinara or Alfredo sauce if desired.
Nutrition Facts :
RICE BALLS
Steps:
- Melt butter in a large pot, pour in uncooked rice and cook for 2 minutes. Add saffron, if using and pour in wine until wine evaporates. Begin stirring in boiling water until rice is tender. Cook rice uncovered. Add salt and pepper, to taste. When rice is cooked take off heat, mix in cheese and 2 eggs. Place in refrigerator, covered, for 2 hours or overnight. Rice must be chilled.
- In a large frying pan over medium heat add oil, saute onions and the chopped garlic for 2 minutes, add in the beef and pork, and brown. Remove excess grease. Add in basil, tomato paste, tomato sauce , water, and sugar until it all becomes thick in texture. Add peas while still warm, take off heat and set aside. Add salt and pepper, to taste.
- Take 2 tablespoons of the rice mixture, place in hand and form a small cup.
- Place 1/2 teaspoon of the meat mixture to center of the rice cup, add 1 teaspoon of the rice over the meat mixture and roll in a ball. Roll the rice ball in the remaining eggs and then roll that into the bread crumbs. Heat vegetable oil to 360 degrees F. Deep-fry rice balls until browned, place on a paper towel lined plate or dish.
- Before serving garnish with cheese and/or the extra sauce.
ONIGIRI (RICE BALLS)
Because Japanese rice balls are so easy to eat, they're often used in lunch boxes. Our Test Kitchen's onigiri recipe features tuna and a touch of wasabi. -Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Appetizers
Time 40m
Yield 8 appetizers.
Number Of Ingredients 5
Steps:
- In a large saucepan, combine rice and water; let stand for 30 minutes. Bring to a boil. Reduce heat to low; cover and simmer for 15-20 minutes or until water is absorbed and rice is tender. Remove from the heat. Let stand, covered, for 10 minutes., In a small bowl, combine the tuna, soy sauce and wasabi. With wet hands, shape 1/2 cup rice into a patty. Place 1 tablespoon tuna mixture in the center. Shape rice around tuna to enclose filling, forming a triangle. Repeat with remaining ingredients. Serve immediately.
Nutrition Facts : Calories 203 calories, Fat 0 fat (0 saturated fat), Cholesterol 5mg cholesterol, Sodium 218mg sodium, Carbohydrate 40g carbohydrate (0 sugars, Fiber 1g fiber), Protein 8g protein.
YAKI ONIGIRI (GRILLED JAPANESE RICE BALLS) WITH PICKLED SHIITAKES
Onigiri, also known as omusube, are portable snacks, often sold in Japanese convenience stores, which are traditionally stuffed with salty, tangy fillings, then wrapped in seaweed. When grilled, glazed or cooked, they become yaki onigiri. In this version, adapted from "Vegan JapanEasy: Classic and Modern Vegan Japanese Recipes to Cook at Home" by Tim Anderson (Hardie Grant, 2020), a little bit of the pickled shiitake filling goes a long way. (The recipe makes extra, which you can keep refrigerated to add to stir-fries, ramen or even omelets.) You could also stuff these with finely chopped kimchi, Japanese pickles, sautéed greens or nothing at all. Available online or at most Japanese supermarkets, an onigiri mold makes for sleek shaping, but, with a little practice, you could also form the shape by hand, or simply roll the rice between your palms into balls. For hot yaki onigiri, brush them with the miso glaze, which will form a delightful crackly, caramelized crust when broiled.
Provided by Alexa Weibel
Time 1h
Yield 6 to 12 onigiri (2 to 4 servings)
Number Of Ingredients 15
Steps:
- Prepare the filling, if using: Add the shiitakes to a medium saucepan and top with cold water by a couple of inches. Stir to combine. Heat over medium-low just until bubbles start to break the surface. Cover and set aside to rehydrate for about 30 minutes. Once the mushrooms are tender, transfer them to a cutting board and thinly slice. (Save the mushroom stock for another use.) Toss sliced mushrooms with chile flakes, then transfer to a jar or lidded container. Top with soy sauce, mirin and rice vinegar. Cover and refrigerate. Let pickle at least 2 hours to develop flavor. They're even better after a few days and will keep refrigerated for up to 6 months.
- After the mushrooms have pickled (if using), prepare the rice: Add the rice to a medium saucepan with a tight-fitting lid. Rinse the grains to remove any excess starch, and cover rice with cold water by 1 or 2 inches. Swish them around with outstretched fingers, then drain the rice, repeating the process three or four times until the water goes from milky to just slightly cloudy.
- Pour 1 3/4 cups/420 milliliters water into the rinsed, drained rice, and give the rice a stir to distribute evenly. If time permits, let the rice soak for 15 to 30 minutes, which will help the grains cook even more evenly.
- Heat the rice over high and bring to a boil, stirring occasionally, about 5 minutes. Once the mixture comes to a boil, cover it with the lid and reduce the heat to low or medium-low. You want a low heat that is still high enough to hear the rice bubbling. You should be able to see some steam escaping from the lid; turn the heat up slightly if necessary. Set a timer for 15 minutes and let it cook, undisturbed. (No peeking, or you'll lose precious moisture!)
- After 15 minutes, turn off the heat and gently fluff the rice using chopsticks or a fork. Put the lid back on and let sit for another 5 to 10 minutes to finish cooking in the residual heat. Tip the rice onto a baking sheet to cool slightly.
- While the rice cooks, prepare the miso sauce, if making hot, glazed yaki onigiri: In a small bowl, whisk together the miso, sesame oil, mirin, sugar, sake and rice vinegar until smooth and sugar has dissolved.
- Once the rice has cooled enough to be handled comfortably, brush a baking sheet lightly with neutral oil, so the onigiri don't stick, and prepare a bowl of water for rinsing your hand to prevent the rice from sticking. Form your onigiri. If using Japanese onigiri mold, press about 1/3 cup cooked rice in the bottom, press an indentation in the center to stuff with about 2 teaspoons of finely chopped filling, then top with another 1/3 cup layer of rice, pressing down with the top piece of your rice mold. Transfer onigiri to the greased baking sheet.
- If working by hand, you'll want to grab a large handful of rice, compress the rice into a ball in the palm of your hand, then press the sides to form a triangular shape, flattening it into a triangular patty. (This shaping process requires some finesse, but you can also form rounded balls and simply compress them into pucks.) Transfer to the prepared baking sheet, rinsing your hands as needed.
- If stuffing with mushrooms or other fillings, you'll need only a few finely chopped tablespoons: 1 to 3 teaspoons per onigiri, depending on the size of your rice rolls. Compress the first handful of rice in your palm. Add the filling to the center and fold the rice up the sides. (You want to make sure the filling is just in the center portion. If the rice doesn't create a seal, the onigiri will fall apart.) Top with another layer of rice and compress on all sides to form onigiri in the desired shape.
- Garnish with sesame seeds and wrap with a small rectangle of nori, if using, and serve immediately. (Onigiri can be prepared 1 day in advance, wrapped in plastic and refrigerated, but should come to room temperature before being consumed.)
- If making yaki onigiri, brush the top of the onigiri with miso sauce. Transfer to the oven and broil until the glaze forms a crust that is golden and lightly browned in spots, rotating if necessary, about 5 minutes. Carefully slip a flat spatula underneath to flip yaki onigiri; brush on the other side and broil until glazed on the second side, another 5 minutes. Garnish as you would onigiri.
MANGO-STUFFED STICKY RICE BALLS RECIPE BY TASTY
Here's what you need: sweet glutinous rice, water, mangoes, coconut cream, sugar, salt
Provided by Julie Klink
Categories Desserts
Yield 22 rice balls
Number Of Ingredients 6
Steps:
- In a large pot over high heat, combine the rice and water. Cover, bring to a boil, then reduce the heat to low. Stir, re-cover and cook for 20 minutes. Remove the pot from the heat and set aside.
- On a cutting board, cut a mango ¼-inch (6-mm) away from the stem on both sides. Take one side of the mango and make 3-4 cuts vertically and horizontally to create a grid. Put pressure on the skin side of the mango so the mango cubes pop out. Cut off all of the cubes of mango. Repeat with the rest of the mangoes. Set aside until ready to use.
- In a medium saucepan over high heat, combine the coconut cream, sugar, and salt. Bring to a boil. Reduce the heat to low and cover for 10 minutes. Once sauce has thickened slightly, remove from the heat and set aside.
- Line a small bowl with plastic wrap. Scoop about 2 tablespoons of rice onto the plastic wrap. Push the rice against the sides of the bowl to create an even layer. Place 3 cubes of mango inside the rice. Using the plastic wrap, form the rice into a ball and twist the plastic wrap tightly. Unwrap and repeat with the rest of the rice and mango.
- Arrange the rice balls in a pile and pour the coconut cream sauce over them. Serve immediately.
- Enjoy!
Nutrition Facts : Calories 137 calories, Carbohydrate 22 grams, Fat 3 grams, Fiber 0 grams, Protein 0 grams, Sugar 25 grams
CALAS (FRIED RICE BALLS)
In days gone bye, horse-drawn carts in the streets of New Orleans sold these wonderful, aromatic rice cakes. They have never been widely available in restaurants. They make a great breakfast or snack. These sweets were very popular.
Provided by Miss Annie
Categories Dessert
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Mix together the flour, sugar, baking powder, salt, and vanilla.
- Thoroughly mix the rice and eggs together in a separate bowl.
- Add the dry ingredients to the rice and egg mixture.
- When thoroughly mixed, drop by spoonfuls into the hot deep fat (about 360 degrees F) and fry until brown.
- Drain on paper towel.
- Sprinkle with powdered sugar and serve while hot.
- Other variations are to serve with honey.
Tips:
- Choose the right rice: Short-grain rice, like Japanese rice or arborio rice, is best for rice balls because it has a sticky texture that holds the balls together well. Sushi rice is the ideal choice.
- Cook the rice properly: Be sure to rinse the rice thoroughly before cooking to remove any excess starch. Cook the rice according to the package directions, or use a rice cooker.
- Season the rice: While the rice is still warm, season it with salt, vinegar, and sugar. This will help to give the rice balls flavor and prevent them from becoming dry.
- Use a variety of fillings: Rice balls can be filled with a variety of ingredients, such as salmon, tuna, vegetables, or cheese. Get creative and experiment with different flavors and textures.
- Shape the rice balls: Use your hands to shape the rice balls into round or oval shapes. If the rice is too sticky, you can wet your hands with water to prevent the rice from sticking to them.
- Coat the rice balls: Once the rice balls are shaped, you can coat them in a variety of ingredients, such as sesame seeds, furikake, or seaweed. This will help to give the rice balls flavor and texture.
Conclusion:
Rice balls are a delicious and versatile snack or meal that can be enjoyed by people of all ages. They are easy to make and can be customized to suit your own taste preferences. With a little creativity, you can create rice balls that are both delicious and visually appealing. So next time you are looking for a quick and easy meal, give rice balls a try. You won't be disappointed!
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