Michael's Rice Balls

Right Folks,

I love fried rice balls. I love a good cookbook too. I have probably too many at home in France and a rotation of current favourites that I take with me on board. It’s nice to leaf through a well-written cookbook, especially because I don’t always have a fast WiFi going. One of my favourite cook books in recent times has been Momofuko, the first book by a chef called David Chang, named after his first restaurant in New York. The book is a great source of base recipes, dressing and sauces that you can use anytime, anywhere.

This recipe has its roots in a dish Chang makes using overcooked rice that he blends smooth and rolls out like gnocchi (by the way, check out my friend’s gnocchi recipe here). He then fries the rice balls and tosses them in a spicy sauce. I have tried Chang’s dish in his Toronto Momofuko restaurant and it is great. I set out to modify it’s texture a bit and to reduce preparation time - us chefs like to mess about like that - and I am well happy with this one. I think I’ve made it my own, hence the name. This is an awesome rice dish. You can make it from scratch, or you can make it when you have leftover rice or if you F it up and overcook the rice meant for another dish… There is a little private youtube video on this dish at the end of this post, but below are the steps to producing Michael’s Rice Balls for yourself.

Ingredients:

500g Cooked Basmati Rice - You need a slightly overcooked rice; leftover rice will do just fine as long as it is overcooked
2 Onions - Sliced thinly
4 Cloves Garlic - Sliced thinly
200ml Soy Sauce
400ml Sweet Chilli Sauce - The only time I EVER use this stuff!
Fresh Coriander

Method:

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Beat

the rice is a mixer for 3-4 minutes. We are breaking the cell wall of each grain of rice, releasing the gluten and making it very sticky.

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Place

in a large bowl. As you can see it is not completely smooth. It should feel very sticky.

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Sprinkle

a little cornflour on the top and on a lined tray to help you roll your balls.

Roll all the rice mixture onto a grease-proof lined tray. Give the balls another dusting then leave them to rest in the fridge while you prepare the sauce.

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Fry

the onions and garlic for 5 minutes on a medium heat.

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Turn up

the heat and colour the vegetables.

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Add

the sauces and let it bubble away gently for 5 minutes. If you have some coriander roots, you can add them finely chopped at this stage.

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Fry

the balls for 2 minutes until they are only slightly coloured.

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Toss

in the sauce and serve with fresh coriander.

Here is a link to a quick explanation video.

You can prepare your rice balls way ahead of time and store them in the fridge.

Give this one a go. You’ll love it.

Michael xx