Omo Tuo
Ingredients
Directions
Prepare
Clean the rice.
Add the rice to a saucepan of water.
Cook the rice
Bring the mixture to a boil.
Cook for five to seven minutes.
When the rice is tender, add salt.
Mash the rice with a wooden spoon or pestle.
Shape and serve
Pour cold water into a cup and place the cup near the pan.
Scoop the rice with wet hands.
Roll the rice into balls.
Transfer the rice balls to a serving dish.
Nutrition, whole recipe (rough)
Counts 2 of 3 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.
What these numbers assume: 2 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.
Steps grouped into stages for easier reading; the method is the source's own.
Explore the science
What each ingredient does
- White rice
- Its starch thickens and becomes sticky when cooked and mashed, holding the balls together.
The step that matters
Scoop the rice with wet hands. Hot, starchy rice sticks easily to dry skin. Wet hands keep the rice from sticking to your palms, so the balls form smoothly without tearing.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
You might also like
Rice Fritters84 recipes
Steamed Rice48 recipes
Rice Griddle Cakes28 recipes
Rice and Cheese Casserole23 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.