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Rice Balls

Rice balls are made by cooking rice with salt, then forming the cooked rice into molded shapes.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Rice Balls

Ingredients

Directions

Cook the rice

  1. Wash the rice.

  2. Boil the rice in 4 cups of water with the salt until tender.

  3. Once soft and thick, remove from heat.

Shape and serve

  1. Dip molds in cold water, then fill them with the rice.

  2. Unmold and serve.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

What each ingredient does

Rice
Its starch swells and sets as it cooks, giving the cooked mass enough body to hold a shape.

The step that matters

Cook until soft and thick before removing from heat. Rice starch only gelatinises fully when it has absorbed enough water and been cooked through. If it comes off the heat early, the grains stay loose and the rice will not hold its shape when unmolded.

“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.

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