Porg Rice Balls Recipes

"PEARL BALLS" - PORK MEATBALLS IN STICKY RICE

Steps:

• Put the pork on a large cutting board and very finely mince it with a sharp, heavy knife or cleaver until the fat is broken down (or use 2 large heavy cleavers to get the job done quicker!). Spread out the pork into a thin layer on the board. Grate the ginger, shallot and bouillon over the meat using a fine grater, and then sprinkle on the cornstarch, five-spice, Shaoshing, salt, pepper and egg yolk. Mix well until combined using a knife or spatula.
• Put some cornstarch in a shallow bowl. Roll the pork mixture into ping pong ball-size meatballs, and then roll in the cornstarch to lightly coat. Shake off the excess and transfer the meatballs to a plate.
• Using wet hands, put some of the soaked rice in your palm and roll the meatball in it with your hands, pressing gently, until evenly coated in rice. Continue rolling until the meatballs are all coated with the rice.
• Fill a wok one-third full with water and bring to a boil over medium-high heat. Put a shallow flat bowl or plate with a lip into a bamboo steamer basket (make sure the plate is at least 1/2 inch smaller than the diameter of the basket) and evenly space the rice balls on the plate, being sure they do not touch each other. Cover the basket with the lid and lower it into the wok. Steam the meatballs, adding water to the wok as necessary to prevent the basket from scorching, until set and firm, 20 to 25 minutes.
• Carefully remove the rice balls from the steamer and transfer to a platter. Serve the meatballs with toothpicks on the side for skewering and dipping into vinegar, chili oil, or soy sauce.

RICE BALLS

Steps:

• Melt butter in a large pot, pour in uncooked rice and cook for 2 minutes. Add saffron, if using and pour in wine until wine evaporates. Begin stirring in boiling water until rice is tender. Cook rice uncovered. Add salt and pepper, to taste. When rice is cooked take off heat, mix in cheese and 2 eggs. Place in refrigerator, covered, for 2 hours or overnight. Rice must be chilled.
• In a large frying pan over medium heat add oil, saute onions and the chopped garlic for 2 minutes, add in the beef and pork, and brown. Remove excess grease. Add in basil, tomato paste, tomato sauce , water, and sugar until it all becomes thick in texture. Add peas while still warm, take off heat and set aside. Add salt and pepper, to taste.
• Take 2 tablespoons of the rice mixture, place in hand and form a small cup.
• Place 1/2 teaspoon of the meat mixture to center of the rice cup, add 1 teaspoon of the rice over the meat mixture and roll in a ball. Roll the rice ball in the remaining eggs and then roll that into the bread crumbs. Heat vegetable oil to 360 degrees F. Deep-fry rice balls until browned, place on a paper towel lined plate or dish.
• Before serving garnish with cheese and/or the extra sauce.

RICE BALLS

Steps:

• If needed, cook the rice according to package directions.
• Season the chicken with salt and pepper. Spray a nonstick pan with cooking spray, heat, then add 1 tsp olive oil. Cook the chicken until no longer pink, 4-5 minutes.
• Cut the chicken into pieces, then place into a food processor. Add the sweet potato puree, cheddar cheese, buttermilk, and blend until smooth.
• Transfer the mixture to a bowl, then add the rice. Roll into 1 inche balls and place them on a tray lined with waxed paper or aluminum foil.
• Combine the egg with vegetable puree in a shallow bowl. Then put the breadcrumbs into a second bowl.
• Roll the rice balls into the egg mixture, then the breadcrumbs.
• Use the remaining 2 tsp of oil in the non stick pan. Cook the rice balls over medium heat until crispy. 5-7 minutes total. Serve warm.

LANDI'S PORK STORE RICE BALLS

Steps:

• Cook rice according to package directions.
• Allow rice to cool before mixing.
• Grind up the meats and mozzarella then mix together with rice along with the parsley and Locatelli cheese. I use my food processor to chop the meat and cheese.
• Mix until it is easy to roll into a ball.
• Then coat each ball with flour, dip in egg, then bread crumbs.
• Deep fry until golden brown.

AFRICAN RICE BALLS

Steps:

• In a saucepan, bring the water to a boil and add rice. Simmer for 10 minutes or until the rice is really soft and has absorbed all the water.
• With a wooden spoon, mash the rice until it sticks together. Divide the rice into four equal portions then, using a clean cloth to protect your hands, or two large serving spoons, mould each portion into a ball.

ITALIAN RICE BALLS

Steps:

• In a medium bowl, whisk together eggs, cheese, parsley, pepper, and 1 teaspoon salt. Cover and refrigerate.
• Pour water and 1 teaspoon salt into a large saucepan and bring to a boil. Stir in rice and reduce heat to low. Cook rice until water is almost absorbed, stirring frequently. Remove from heat and slowly pour in egg mixture, stirring rapidly to prevent egg from scrambling. Allow rice mixture to cool for 1 hour.
• Pour bread crumbs into a pile on one end of a cutting board. Dampen hands and roll rice mixture into 1 inch balls, then coat each one with bread crumbs.
• In a small, deep skillet, heat olive oil to 350 degrees F (175 degrees C). (Should have enough oil to completely cover rice balls.) Fry rice balls 6 at a time, turning as needed to ensure even browning. Drain on paper towels and serve warm.

PORK & RICE MEATBALLS

Steps:

• In a large bowl, combine the first six ingredients. In a small bowl, mix teriyaki sauce, ginger, rice vinegar, soy sauce, garlic, salt and pepper. Pour over meat mixture; mix lightly but thoroughly (mixture will be soft). With wet hands, shape into 1-in. balls; roll in rice to coat evenly., Line a steamer basket with cabbage leaves or parchment paper if desired. Arrange meatballs in batches 1 in. apart in steamer basket; place in a Dutch oven over 1 in. of water. Bring to a boil; steam, covered, 15-20 or until rice is tender, adding additional water as necessary. In a small bowl, mix dipping sauce ingredients. Serve with meatballs.

SESAME RICE BALLS

Steps:

• Place the rice in a pan with 2 ½ cups of cold water and a pinch sea salt.
• Bring to the boil and reduce to simmer for 30 - 35 minutes until cooked.
• n a food processor grind half the cooked rice until it becomes sticky and glues together.
• Add ground rice to a bowl with the remaining rice, vegetables and sesame seeds.
• Using your hands take a small amount of the rice and veggie mix and make a ball the size of a 50 cent piece.
• Push index finger through to centre and place a blob of umeboshi if using and close up the ball. Sushi ginger also works well too.
• Continue this process until all the rice mix has been used.
• Roll each ball in the sesame seed and wind a strip of damp nori around each ball.
• Brush each ball with sesame oil.
• Place the balls on a baking sheet lined with baking paper and bake in the oven for 15 minutes at 160C.
• Serve with a dipping sauce of tamari.

GINGER RICE BALLS

Steps:

• Form sushi cakes either using a rice mould or your hands (make sure to wet them first).
• Make a small hole in the cake and fill with 2 slices sushi ginger.
• Re-seal hole and let rest for 5 minutes.
• Heat grill.
• Glaze rice ball and sprinkle with a few sesame seeds. Grill until golden. Turn, glaze and grill.
• scoff, yum.

PORG RICE BALLS

Steps:

• Use a nori punch to stamp out 5 pairs of eyes. Punch out 3 frown expressions. Use a smaller size punch to stamp out 2 smaller circles for the mouth. Alternatively, you could use a hole punch and scissors.
• Peel and slice the carrot into thin rounds. Trim the sliced rounds into feet using a small paring knife. You should have 5 pairs of feet.
• Combine hot cooked rice with rice vinegar and sugar. Mix to combine.
• Place a small piece of plastic wrap on a work surface. Scoop 2 tablespoons of rice into the center of plastic wrap. Flatten out and spread about ½ teaspoon of cream cheese in the center and top with a cube of cucumber. Wrap up tightly into a ball, using the plastic wrap to shape and seal. Repeat until you have 5 rice balls.
• Trim a small piece of parchment paper in a curved "M" shape so that it fits the front of the rice balls. It should cover up most of the face, but expose the sides and the dip of the "M" at the top of the head.
• Unwrap one of the rice balls and position the parchment cut-out onto one side of the rice. Dip the rice ball into the toasted sesame seeds. Remove the parchment cut-out - this is the Porg's face. Repeat with the remaining rice balls.
• Immediately attach two nori circles for eyes, two black sesame seeds for the nose, and either a frown or smaller circle for the mouth.
• Transfer to a serving platter and push the carrot feet into the bottom of the rice balls. Serve with soy sauce and Sriracha.