Rice Balls

These rice balls are delicious as a quick snack as they are, or deep fry them for a delicious crunchy texture.

2 cups cooked short-grain brown rice [UK 16 oz]
Organic sunflower oil for frying
Sesame Seeds
Shoyu (natural soy sauce)

Roll the rice into balls the size of a golf ball.
Squeeze tightly in between your hands so they stick well together.
Wet your hands in between to stop the rice from sticking to your fingers when rolling.
Roll in the balls in some sesame seeds.
Heat some sunflower frying oil in a heavy based pan. When the oil starts ‘dancing’ making shapes, drop a little rice in and test, it should float back up immediately.
Fry the rice balls until slightly brown and crisp.
Season with shoyu and eat hot.

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