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[Lawrence Wheeler]

RECIPE INGREDIENTS For the Rice: 2 cups uncooked glutinous rice
For the Fillings: Crab Meat Avocado
Pre-cooked tiny shrimp jicama
Cilantro Smoked scallops
Fresh plums enoki and shiitake mushrooms
Preserved ginger
For the Coatings:
Snipped chives
Toasted plain or black sesame seeds
Brightly colored flying fish roe
Black caviar
Toasted pine nuts
Chopped nori (thin sheets of dried seaweed)
Chopped fennel tops
Dipping Sauce (see recipe) Dipping Sauce

DIRECTIONS FOR THE RICE:
In a heavy-bottomed pot bring 3 cups of water to a boil. Add rice and return to a boil. Cook for 1 minute. Drain rice and return to pot. Cook, covered, over low heat for 20 minutes. Let stand, covered, for 10 minutes.

FOR THE FILLINGS:
Choose a variety of fillings. Chop items into small pieces. Combine items according to taste. Some examples of good combinations: crab and avocado; baby shrimp, jicama, and cilantro; duck and plums; smoked scallops and preserved ginger.

Set out a bowl of warm water, a clean dishcloth for your hands, and a plate rubbed with oil. Moisten hands with warm water. Scoop about 1 to 2 tablespoons of rice, mold around a small amount of filling, and shape into a 1-inch ball between your palms. Set on oiled plate. Repeat with remaining rice, wiping your hands as needed.

FOR THE COATINGS:
Roll Sticky Rice Balls in the coatings of your choice. Set on a platter or tray. Serve with dipping sauce.

Recipe reprinted by permission of Longstreet. All rights reserved.
Date Added: 01/01/2008 Part of These Recipe Collections Find Similar Recipes » New Year Dumplings, Noodles & Rice Nutrition Facts per Serving
Yield: Yield: Serves 8 Calories: 171 Sodium: 3mg Fiber: 1g Carbohydrates, Total: 38g Protein: 3g % Cal. from Fat: 0% Recipe error? Contact customer service.