Malaysian Rice Balls
The rice balls that accompany the Malaysian dish Chicken Rice Balls. They look simple, but require a lot of attention and mastery of the techniques.
Ingredients
| — | равни части жасминов ориз, дългозърнест ориз и ориз за ризото |
| — | кокосово масло (или обикновено олио) |
| — | пресен джинджифил, нарязан на шайби |
| — | шалот лук, ситно нарязан |
| — | няколко скилидки чесън, пресован |
| — | горещ/врящ бульон (съотношение ориз-течност 1 към 1.5) |
| — | пресен лук за гарниране |
Instructions
Mix equal parts jasmine, long-grain and risotto rice. Wash it in a strainer under running cold water and let it drain well. Meanwhile, in a little coconut oil (regular oil also works) fry fresh ginger cut into rounds. Once it turns golden, add finely chopped shallot and when it too is fried, pour in the rice, stirring constantly so it doesn't burn. When the rice changes color to porcelain white, add a few cloves of pressed garlic and cover everything with previously prepared hot/boiling broth. The rice-to-liquid ratio should be 1 to 1.5. Stir well and cover. Reduce the heat to minimum and leave for 30 minutes. Then turn off the stove, but do not remove the pot or uncover it, and leave for another half hour. Transfer the finished rice into a wooden bowl. With a wooden spoon, stir the rice well and let it cool. Then form the balls, which you garnish with finely chopped fresh onion.