~*~The Anime Cafe~*~

Welcome to the Anime Cafe, where Brock and Yukito come to satisfy their never ending appetites and so can you. Here are a few different recipes for Rice Balls.

Rice Balls I

Yields: About 12 triangles

Ingredients:

1/2 pound salmon fillet

4 cups uncooked, short grain rice

5 3/4 cups water

2 sheets dried nori seaweed, or pre-toasted nori sheets

2 large pickled plums, pits removed and coarsely chopped

1/4 cup dried bonito flakes

1 1/2 teaspoons dark soy sauce

2 tablespoons black sesame seeds, toasted

Sprinkle the salmon fillet with salt and let stand for 2 hours. Meanwhile, wash the rice thoroughly in cold water 30 to 60 minutes before cooking and let drain in colander. Place rice and water in a heavy, tightly covered pot over medium high heat. When water just begins to boil, turn the heat to high and let it come to a vigorous boil. Reduce the heat to low and cook until all the liquid is absorbed by the rice, about 12 to 13 minutes. Turn off the heat and let the rice stand, covered, for 10 to 15 minutes. Using a flat wooden spoon or rice paddle, fluff the rice with a cutting motion. Stretch a towel under the lid and cover tightly to keep warm until ready to use. Toast the nori sheets over a high gas flame, and cut crosswise into 1 inch wide strips, or use pre-toasted nori. Mix the bonito flakes with the soy sauce. Rinse the salt off the salmon, pat dry, and grill for 3 to 5 minutes. Use a fork to break the salmon into small pieces. Wet your hands with salted water to keep the rice from sticking to your hands. Cup one hand and place a handful of rice, about 1/2 cup, in your hand. Make an indentation in the rice and tuck in one of the fillings: a teaspoon of soaked bonito flakes, a few flakes of salmon, or a few pieces of pickled plum. Close the rice over the filling and mold it into a triangular shape. Mold the rice firmly, pressing just hard enough to hold it together. Set the rice triangle down on one of its sides and cover the top peak with a strip of nori, shiny side out, like a roof. You can also make cylindrical shapes and wrap the nori around the middle. Sprinkle sesame seeds over the rice shapes. These are great lunch treats.

Rice Balls II

1/2 lb uncooked rice

3 tablespoons olive oil

1 pound ground steak

salt and pepper

1/4 cup grated Parmesan cheese

2 eggs, well beaten

1 cup bread crumbs

2 cups salad or peanut oil

Cook rice in 2 qts. boiling water until kernels crush easily between thumb and finger. drain and cool slightly. while rice is cooking, brown meat in oil over medium flame. Season with salt and pepper, add grated cheese, and blend well. Cool. Place 2 tablespoons cooked rice in the palm of the hand. Make a well in rice and put in 1 heaping tablespoon of meat mixture. Mold rice around meat into a ball. Dip balls in beaten eggs and roll in crumbs. Fry in deep hot oil until golden brown on both sides, about 3 minutes. do not fry more than 3 at a time. Remove balls from oil with a slotted spoon and serve immediately. Arancini may be served either as a vegetable, or as a main dish.

Rice balls III

Ingredients

Rice flour 1 cup

Water 1 1/4 cup

a pinch of salt

1 tsp oil

1.Boil the water adding the salt and the oil.

2.Add the rice flour and stir it until it forms a lump.

3.Cooking the rice flour should take only 2 mts.

4.As soon as it is done, cover it for about 10 mts.

5.Knead it well until its very smooth.

6.Make little cups and stuff it with the stuffing you have prepared and steam it for about 10 mts.

Stuffing:

1.There are many varieties of stuffing. The most popular is sweet coconut stuffing. 2 cups fresh coconut grated, 1/2 cup jaggery powder, one pinch of cardomom powder.

2.Put all these ingredients in a heavy bottomed kadai with 2 table spoon of water and keep on stirring for about 10 mts or until the moisture dries. It should not be too dry either. Make small balls about the size of a cherry. This can be prepared a day or two ahead and stored in the refregirator.

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