My second batch of rice balls came out perfect (of substance).
I can't recommend this enough. Just boil your long grained rice as you normally do (though you can add spices, if you like) and then wrap individual spoonfuls tightly in cellophane and let these rest for a couple of hours in the fridge, when they have cooled enough.
Ingredients here: https://mstdn.social/@Jantar/110938139683356779

#RiceBalls
#JasmineRice

More #riceballs experimenting:

175gr #JasmineRice
300gr water
1 vegetable stock cube

Paste:
1gr cardamom seeds
11gr garlic
12gr ginger
18gr spring onion white
1/2tsp salt
1/2tsp sesame oil
1/2tsp furikake
1/4tsp chilli flakes
1/2tsp turmeric
2tbsp sunflower oil

I bIitzed & sautéd the paste ingredient in the #InstantPot, stirred the rice through it, then added water & stock cube.
They will rest in the fridge for 2 hours.

I'll also freeze a few, to see how well they deal with that.

I just returned from my friends' house, where the three of us ate all of these #riceballs, with a bit of homemade tomato sauce & fresh oregano.

I blitzed 15gr of fresh ginger and 15gr of garlic, with salt, sugar & sesame oil, and sautéed this for two minutes, before I added 350gr of Jasmine rice, stirred that through and then added two measuring cups of water.
While hot I wrapped the balls in celophane and let them sit in the fridge.
They stayed perfectly firm when unwrapped.

Sometimes, what I want is: simple.

I had boiled 350gr of rice with a few aromatics*, to make #riceballs. The balls, wrapped tight individually in cellophane, are getting used to their new balls-upped status in the fridge - and so I decided I could think of nothing I wanted more to break my fast with than a bit of the #leftoverRice and some #basil.

Reader, it was perfect.

*fresh ginger and garlic, mixed with salt, sugar & sesame oil, blitzed and then sautéed for two minutes.

#InstantPot

Jumeok-bap (주먹밥; Korean Rice Balls) made by Omma

#koreanfood #riceballs #jumeokbap