No Thanks
Let
Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Sesame Rice Balls

  • Servings: 16
  • Yield: Makes about 16
Sesame Rice Balls

Source: Martha Stewart Kids, Fall

Ingredients

  • 1 cup short-grain brown rice
  • 1 cup baby spinach, cut into small pieces
  • 2 tablespoons toasted sesame seeds

Directions

  1. Put rice in a medium saucepan, and cover with 1 3/4 cups cold water. Bring to a boil. Stir once, and reduce heat to low. Cover, and cook until rice is very soft, about 40 minutes. Remove pan from heat. Let stand, covered, 5 minutes. Stir in spinach and sesame seeds. Transfer to a medium bowl. Let stand until cool enough to handle, about 10 minutes.

  2. Using damp hands, shape mixture into 1 1/2-inch balls. Serve warm or at room temperature.

Cook's Note

Rice balls can be refrigerated up to 3 days. To reheat, bake at 350 degrees until heated through, about 10 minutes.

Related Topics