As part of this back to school recipe series with Laxmi, I found myself thinking back on all the things I loved during my own school days. Most of my memories shoot back to when I was little, but, for this recipe, I was reminded of my high school days. That angsty, band dork who just wanted her brother to think she was cool. I thought about when we would both be home from school and he’d put on this anime show called Naruto. In the show, Naruto is OBSESSED with certain foods, onigiri being one of them. Those rice balls always looked so tasty and so I decided to use this extra long basmati rice to make an ode to this memory.
Normally you’d want to use a short, stubby rice grain for rice balls so they hold together and are softer. To try and keep those elements, I slightly overcook my basmati rice and mash it with a fork to break it up. Then, I use this handy silicone mould to create the oval shape. Finally, this basmati rice ball recipe wouldn’t be complete without a tangy dipping sauce. I whisk together a 5-ingredient coconut milk sauce that’s lightly sweet and tangy.
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If you have any questions when making this recipe reach out to me @thefamiliarkitchen on instagram. I’d LOVE to see how it turns out for you so be sure to tag me when you make it 🙂
Basmati Rice Balls
- Laxmi Long Grain Basmati rice 3/4 cup
- Water 1 cup
- Salt 1/4 teaspoon
- Vinegar 1 tablespoon
- Black Sesame Seeds 1 teaspoon
For the dipping sauce:
- Full Fat Coconut milk 1/3 cup
- Lime juice ½ tsp
- Ginger powder 1/4 teaspoon
- Garlic powder 1/4 teaspoon
- Salt 1-2 pinches
- Rinse the raw rice just once to remove a little starch. (We want to keep some starch to keep the rick sticky).
- Transfer to a microwave safe bowl along with the water and salt.
- Microwave covered for 8 min at 80% power. Let stand covered for about 5 minutes before removing so the steam continues to soften the rice. It should be slightly overcooked.
- Add the vinegar and black sesame seeds to the bowl and use a fork to mix and mash the rice.
- Press the rice into a silicone mould (like this one) or firmly pack half of a cupcake pan as an alternative.
- Refrigerate the rice for 30 minutes so the shape sets.
- To make the sauce, whisk together the remaining ingredients. That’s it!