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Sesame Rice Balls

  • servings: 16




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

Cook's Note

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


  1. Step 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. Step 2

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

Martha Stewart Kids, Fall