Home - By Category - Recipe - Breakfast Page 4 | Vegetarian Page 11 | Ethnic Page 5

Sweet Rice Dumplings

A Searchable Archive of Meal-Master Recipes

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: SWEET RICE DUMPLINGS
 Categories: Breakfast, Vegetarian, Ethnic
      Yield: 9 Servings
 
      3 c  Water
  1 1/2 c  Sweet brown rice, uncooked
      1 pn Sea salt
    3/4 c  Raisins
    3/4 ts Cinnamon
  2 1/2 c  Shelled walnuts
 
  The Japanese call these rice dumplings obagies.
  
  DIRECTIONS ========== Bring water to boil in a 2-quart saucepan. Add
  rice and salt, cover and reduce heat to medium. Cook for one hour.
  (Check to see if more water must be added to prevent sticking.)
  Remove from heat and let cool for 5 minutes.
  
  Preheat oven to 350 degrees F.
  
  Mix half the raisins and half the cinnamon into half of the rice and
  process mixture thoroughly through a grain mill. (If you do not have a
  grain mill, use a Champion Juicer with a grinder attachment or pound
  mixture into a paste in a wooden bowl.)  Repeat with remaining rice,
  raisins and cinnamon.
  
  Place walnuts on a baking sheet and roast in oven and let cool.
  Coarsely grind or finely chop walnuts.
  
  Measure rice ito 2 1/2 tablespoon portions.  Moisten hands and shape
  dumplings.
  
  Roll each dumpling in walnuts to coat. Serve immediately.
  
  Per 2 dumplings: 361 cal, 11 g prot, 21 mg sod, 38 g carb, 21 g fat,
  0 mg chol, 36 mg calcium
  
  HINTS: To speed up cooking process, place rice in a pressure cooker
  with 2 1/4 cups of water and cook for 40 to 45 minutes. Remove from
  heat and let cool until pressure goes down.
  
  Dumplings can be stored in the refrigerator for several days. Reheat
  in oven when ready to serve.
  
  * Source: Chef Ron Pickarski, Vegetarian Gourmet (Autumn 1993) *
  Typed for you by Karen Mintzias
 
MMMMM

Display Recipe for Import.