Rice To-Go, Coconut Rice Balls & Kids Sushi

These are a great snack for little hands. I like them best when they have a tiny piece of ham in the centre, but they are good without too. They dont take long to make though the prep does have a few steps and there is some down time in between…The recipe can be altered for a different flavour and used with squares of nori for a toddler “hand roll.”

Coconut Rice Balls
10 min prep at each step +20 min cooking.
1 Tb butter or oil
1/2 carrot grated
1/2 onion minced
1 1/2 c stock, or 2 bullion cubes
1 c water
3/4 c basmatti rice
1/2 c aborio (or short grain) rice
1 cinamon stick, or a few pieces of cassia bark
1/4 c shredded unsweetened coconut
(1 egg, Beaten with 1tsp water)
1-2 Tb oil for frying
waxed paper lined dish.
Melt butter in a sauce pot over medium heat.
Boil 2 1/2 c water.
Add onion & carrot, cook until soft (5 min.). Add rice, stir to coat. Combine water with bullion if using. Add stock & 1 c water. Add to pot with cinnamon/cassia, and coconut. Bring to low simmer, Stir after 10 minutes. Cook about 15 minutes until all liquid is absorbed. Remove from heat.
When cool enough to handle, using wet hands, form into balls with a tablespoon.  If the rice balls will not hold together, add beaten egg and try again. Place on waxed paper. Once balls have all been made, place in freezer for 30 min.
when time is nearly up, heat oil in a fry pan.  Remove balls from freezer, place in fry pan–without crowding. Cook aprox. 3 min (to golden brown), then turn. Continue cooking and turning until 3 -4 sides are browned and ball holds together. Serve.

Variation: Kids Sushi
Prepare as above  omitting  onions,  carrots cinnamon/cassia, and coconut.
Once cooked, stir in 2 Tb Rice wine vinegar.
Cut into match stick sized pieces  carrot, cucumber, broccoli stems, sweet peppers, then lightly steam or make into a “quick pickle” (see my fish taco recipe for the quick pickle instructions),
add sliced avocado.
Serve 1Tb of rice on a small square of nori.

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