Rice Balls

20 Mar

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Stop what you are doing and make these rice balls.

I love them.

This is not my recipe but it is a modification of the Food Network recipe from Alexandra and Elliot Angle.

I hope they think my recipe is just as good as theirs.

1 cup short or medium grain rice

1 pound ground chicken , pork or shrimp

1 egg

1 inch of fresh grated ginger

3/4 cup chopped onion. Cooked with one tablespoon of butter till soft

2 teaspoons salt

1 tablespoon soy sauce

1/4 chopped cilantro

Cabbage or lettuce leaves for the bottom of the steamer

Soak the rice for 2 hours and then drain well

Spread onto a flat pan and set aside

Mix the chicken , egg, onion, ginger, salt, soy sauce and cilantro.

Form into one inch balls

Roll in the rice to coat the ball all around.

Place on waxed paper and chill for a couple of hours

Do not let the balls touch

Line your steamer basket with the cabbage leaves.

Place the balls on the leaves and don’t let them touch.

Bring the water to a boil and then place the steamer on top

Place the cover on and steam for 30 minutes

They are so pretty.

Serve with sweet chili sauce, carrot ginger dressing or whatever you like.

My family loves these.

Serve with chicken wings, ribs, steak or shrimp and a vegetable stir fry and you have a great meal.

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