These tasty rice balls are easy to prepare and perfect for lunch boxes, snacks and canapés. Made with a combination of textures and flavours that are a match made in heaven!
Wash the rice thoroughly in cold water and drain. Take a saucepan with a tight-fitting lid then add the rice, water, sea salt, pumpkin and chestnut. Put on the lid, place over high heat and bring to a rolling boil (don’t be tempted to take the lid off during the cooking and standing time).
Reduce the heat to very low and cook for 45 minutes. After that time, turn off the heat and leave to stand for 10 minutes.
Use a wooden rice paddle or large spatula to gently combine the rice, pumpkin and chestnuts then tip into a large, shallow bowl or tray and allow the rice to cool until you can easily handle it
Scatter the almonds on a plate. Using slightly damp hands, carefully divide the rice mixture into 12 and roll into balls. Roll each in the chopped almonds, coating well all over. Cool a little and eat as is, or serve at room temperature.
SHORT DESCRIPTION
These tasty rice balls are easy to prepare and perfect for lunch boxes, snacks and canapés. Made with a combination of textures and flavours that are a match made in heaven!
DESCRIPTION
Wash the rice thoroughly in cold water and drain. Take a saucepan with a tight-fitting lid then add the rice, water, sea salt, pumpkin and chestnut. Put on the lid, place over high heat and bring to a rolling boil (don’t be tempted to take the lid off during the cooking and standing time).
Reduce the heat to very low and cook for 45 minutes. After that time, turn off the heat and leave to stand for 10 minutes.
Use a wooden rice paddle or large spatula to gently combine the rice, pumpkin and chestnuts then tip into a large, shallow bowl or tray and allow the rice to cool until you can easily handle it
Scatter the almonds on a plate. Using slightly damp hands, carefully divide the rice mixture into 12 and roll into balls. Roll each in the chopped almonds, coating well all over. Cool a little and eat as is, or serve at room temperature.
INGREDIENTS
1 cup biodynamic rain fed brown rice
2 cups water
Large pinch of fine Himalayan salt
1/2 cup pumpkin cut into 3 cm dice
12 large freshly peeled chestnuts, cut into chunks (or use vacuum-packed peeled chestnuts)
80g organic almonds, dry roasted and roughly chopped
Method
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