how do you make riceballs??

Question

ok ive been wanting to make them but dont know how hmm so please help

Answer 1

RICE BALLS

1 sm. onion, chopped
1/2 lb. chop meat
1 can tomato paste
Salt and pepper to taste

Oil for deep frying

RICE BALLS:

1 lb. cooked rice (not minute or quick)
3 eggs, separated
1/2 stick butter
Pinch of salt
Pinch of cheese
Bread crumbs

Cook enough rice to equal 1 pound cooked rice (approximately 2 ounces dry) for about 15 minutes. Drain and let cool. While cooling, make sauce. Brown onion, then chop meat in frying pan. Add tomato paste, salt, and pepper to taste and cook 15 minutes. When rice is cooled, add egg yolks, grated Italian cheese, and salt plus 3 tablespoons sauce just to give the rice some color. Mix well together with the butter.
Beat egg whites in a bowl. Take a handful of rice mix; shape into a ball and make an indentation in the center. Place tablespoon of meat sauce filling in center; reshape into ball. Dip in egg whites and then bread crumbs. Deep fry in hot oil until toasty brown. Serve hot. Recipe can be doubled.

Answer 2

Purchase "Calrose" brand rice and follow cooking instructions for "Sticky Rice" then once the rice is done season with sweet mirin and sesame seed and toss until cool enough to handle or if someone can help by fanning at this mixing point that would be better - once it is evenly seasoned and cool - with damp hands handle rice to form a ball like a snow ball then flatten slightly repeat until all rice is used - if you wish at this point you can cut them and fill with a variety of cooked veggies, seasoned tofu or whatever you like - to serve cut roasted seaweed paper or soy paper into 2" strips and cover once the bottom and sides. Enjoy!

Answer 3

Italian Rice Balls

2 eggs
1/3 cup grated parmesan cheese
1 tablespoon dried basil or dried parsley
1/4 teaspoon fresh ground black pepper
1 teaspoon salt
2 1/4 cups chicken broth or water
1 cup uncooked white rice
1 1/2 cups dried breadcrumbs
2 cups olive oil or vegetable oil
1/2 cup mozzarella cheese, in cubes (optional)

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 teaspoon of salt) into a large saucepan and bring to a boil; stir in the rice 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!

Answer 4

Rice Ball Recipe
From Setsuko Yoshizuka,


Rice balls are called onigiri in Japanese. Rice balls are usually shaped into rounds or triangles by hands. Onigiri are often put in Japanese bento lunch boxes.


INGREDIENTS:
4 cups steamed Japanese rice
8 strips of dried nori (seaweed)
Salt to taste
*For fillings:
ume (pickled plum) / grilled salted salmon
PREPARATION:
Grill salted salmon slices. After the salmon cools, tear it into small chunks and set aside. Cook steamed rice. Put about a half cup of steamed rice in a rice bowl.

Make a dent in the center of the rice and place fillings, such as ume (pickled plum) and grilled salmon. Wet your hands in water so that the rice won't stick. Rub some salt on your hands. Place the rice in the rice bowl on your hands. Form the rice into a round or a triangle, by pressing lightly with your both palms. Wrap the rice ball with a strip of nori.
Makes 8 rice balls.

Answer 5

Sweet Rice Balls
by Chef Martin Yan

Makes 12 rice balls

INGREDIENTS

DOUGH
3 cups glutinous rice flour
2/3 cup boilling water
1/2 cup plus 2 tablespoons cold water
12 wax paper squares, each 4-by-4 inches
Finely shredded sweetened coconut

FILLING
2 tablespoons sesame seeds
1/4 cup finely chopped unsalted roasted peanuts
3 tablespoons sugar

In a wide frying pan, toast sesame seeds over medium heat for about 5 minutes or until golden brown, shaking pan frequently. Place in a small bowl and stir in remaining filling ingredients. Set aside.

Measure rice flour in a medium-size bowl. Make a well in the center of flour and pour boiling water into well, stirring with chopsticks or a fork until dough is evenly moistened. Add cold water and stir until dough forms a ball.

On a lightly floured surface, knead dough for about 5 minutes or until smooth and shiny. Cover with a damp cloth and let rest for 10 minutes. Roll dough into a 12-inch-long cylinder. Cut cylinder crosswise into 1-inch pieces.

To shape each dumpling, flatten one piece of dough with a rolling pin to make a 1/4-inch-thick circle, keeping remaining dough covered to prevent drying. Place 1 1/2 teaspoons of filling in center of circle. Gather and pinch edges together at the top to seal securely. Roll carefully between your palms to form a round ball. Place on a square of wax paper. Cover filled dumplings with a damp cloth while filling remaining dumplings.

COOKING
Line the bottom of a steamer with a small damp towel.
Arrange dumplings, without crowding, on cloth.
Cover and steam over boiling water for 10 minutes.
Remove dumplings and sprinkle evenly with coconut. Serve immediately.

Answer 6

get rice.
something to make it stick together.
roll it into a ball.