Fried Sticky Rice Balls with Toasted Sesame and Scallions

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OMG, this is just WAY too exciting! A week ago, a REALLY REALLY awesome commenter called Nina pointed out that there exists a rice called “sweet brown rice”, which was the brown version of white glutinous rice.

I was like… OMFG IT EXISTS? Of course, I had to hunt it down, because I LOVE the sticky texture of glutinous rice, and what’s better than having it as brown rice, to include all the nutrients?

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Last week, I found it at my local Asian grocery store. YESSS!!! That was so exciting.

I cooked it for the first time last night and OMG, it indeed was sticky like glutinous rice, and best of all, it tastes like it too. I can barely taste the brown part of the brown rice!

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Though I have to say, the name doesn’t really give much clue about it being sticky and if I wasn’t told, I probably would’ve completely missed this! So if anyone out there is a fan of glutinous rice, try this! I think the longer you cook it in low heat, the more sticky it becomes. Of course

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But anyway, this is a pretty easy recipe, though if you are impatient like me, you probably won’t want to roll them into balls as they take extra time and your hands get sticky pretty ast and it takes a while to roll them, but an ice cream scoop definitely makes it much faster, so I recommend it!

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Anyway Nina, if you’re reading this, THANK YOU SO MUCH for telling me about the sweet brown rice, I absolutely LOVE it and will be using it a lot. I might even try and make rice pudding or other types of stuff that calls for glutinous rice. This is just so exciting!

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Fried Sticky Rice Balls with Toasted Sesame and Scallions

Rice
2 1/4 cups water
2 cups sweet brown rice
1 tablespoon extra light olive oil
1 tablespoon white cooking wine
1/2 teaspoon Himalayan/sea salt

Other Ingredients
1 teaspoon sesame oil
2 scallions
2 cloves garlic
1 1/2 teaspoons black sesame seeds
1 1/2 teaspoons white sesame seeds
1/4 teaspoon Himalayan/sea salt
A pinch of red pepper flakes (optional)

To make the Rice: Add all the ingredients for the rice in a small or medium saucepan and let the rice soak in the water for about an hour or more.

Once it has been soaked, put it on the stove and bring it to a boil on high heat, which takes about 7-8 minutes. Then, turn the heat to medium low (3) and simmer for about 50 minutes. You may need to check, sometimes it will take faster if your stove is hotter.

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Preparing the other Ingredients: Meanwhile, chop the scallion into small rings and mince the garlic.

Add the sesame oil, scallions, garlic, black and white sesame seeds, salt and pepper flakes in the frying pan. Turn the heat to medium high (5-6) and fry and stir for about 10 minutes until the garlic has browned a little.

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Once done, spoon everything into a large bowl and wait for the rice.

Once the rice is done, scoop it all (except the burnt later on the bottom) into the large bowl and mix it with the scallions, garlic and sesame seeds. Stir until everything is mixed evenly and allow it to cool for about 30 minutes.

If you want to save the hard work, you can just eat them as it is. Or…

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Use an ice cream scoop or roll them into balls and place them on the frying pan, after spraying with a little non-stick cooking oil. Turn the heat on medium high (5-6) and fry the rice balls for about 5-7 minutes. You may want to roll them over and fry on all sides, which may take longer.

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Fried Sticky Rice Balls with Toasted Sesame and Scallions
Serves: 3
 

Ingredients
Rice
  • 2¼ cups water
  • 2 cups sweet brown rice
  • 1 tablespoon extra light olive oil
  • 1 tablespoon white cooking wine
  • ½ teaspoon Himalayan/sea salt
Other Ingredients
  • 1 teaspoon sesame oil
  • 2 scallions
  • 2 cloves garlic
  • 1½ teaspoons black sesame seeds
  • 1½ teaspoons white sesame seeds
  • ¼ teaspoon Himalayan/sea salt
  • A pinch of red pepper flakes (optional)

Instructions
  1. To make the Rice: Add all the ingredients for the rice in a small or medium saucepan and let the rice soak in the water for about an hour or more.
  2. Once it has been soaked, put it on the stove and bring it to a boil on high heat, which takes about 7-8 minutes. Then, turn the heat to medium low (3) and simmer for about 50 minutes. You may need to check, sometimes it will take faster if your stove is hotter.
  3. Preparing the other Ingredients: Meanwhile, chop the scallion into small rings and mince the garlic.
  4. Add the sesame oil, scallions, garlic, black and white sesame seeds, salt and pepper flakes in the frying pan. Turn the heat to medium high (5-6) and fry and stir for about 10 minutes until the garlic has browned a little.
  5. Once done, spoon everything into a large bowl and wait for the rice.
  6. Once the rice is done, scoop it all (except the burnt later on the bottom) into the large bowl and mix it with the scallions, garlic and sesame seeds. Stir until everything is mixed evenly and allow it to cool for about 30 minutes.
  7. If you want to save the hard work, you can just eat them as it is. Or…
  8. Use an ice cream scoop or roll them into balls and place them on the frying pan, after spraying with a little non-stick cooking oil. Turn the heat on medium high (5-6) and fry the rice balls for about 5-7 minutes. You may want to roll them over and fry on all sides, which may take longer.


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7 comments

  1. Nina

    Thanks for the shout-out! :) I’m so glad you were able to find the rice and that you like it. It’s so good that I often find myself eating it plain, haha, but this recipe looks so delicious and simple that I will have to try it soon! I also imagine these rice balls would make really great appetizers for a party if you used a cookie scoop to smaller rice balls, fry them, and serve them with a toothpick!

    • Susanna

      YES I was really really really excited when I found it at the Asia grocery store. I would not have even known if it wasn’t for you :D
      OMG YES what a brilliant idea to serve them on a toothpick!! I absolutely love that!

  2. Karena

    The recipe indicates it serves 3, but approximately how many rice balls does it make? I’m making this recipe for a group of friends, and want them each to be able to take home 2-3 balls so I’m trying to plan accordingly. Sounds DELICIOUS by the way. I’m also thinking of putting a little bit of umeboshi paste inside some of them. Can’t wait.

    • Susanna

      I would say that the recipe makes at least 8 balls for the recipe, because I remember making 6 of them and still had some left over, though regret not counting to have the exact number >_< OMG I am so excited you will add some umeboshi paste, I have to try that out too :D :D

  3. Christina

    Do you rinse the rice before soaking? The one time I used glutinous rice rinsing didn’t seem to do anything.

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