ENDLESS RICE BALLS

Rice balls are an endless treat, one of the staples of macrobiotic cuisine. They can be prepared in a thousand different ways and enjoyed all year round. The basic technique is very simple and is capable of endless variation. You can whip up some rice balls any time and keep them in the refrigerator to be enjoyed later either hot or cold. They can be used as a snack, a stand-by or as an acompaniament to other dishes. It is therefore an important thing to master. You should spend some time learning how to make good rice balls. 

The main ingredient, of course, is rice. Brown rice is our staple grain. Soak the rice for a few hours and cook it in a pressure cooker with a pinch of salt and a strip of kelp seaweed according to standard macrobiotic practice. Drain well and let cool. Best if it is refrigerated overnight. This then forms the basis of the balls. You can add a myriad of additional ingredients to it. In the pictures below we are using: finely chopped spring onions (scallions), finely chopped broad-leafed parsley and finely chopped and sauted leek, since these ingredients are readily available from the garden. Best to lightly fry off the sliced leek, although this is not essential for the spring onions and parsley which can be added raw. 

Using wet hands, knead the additional ingredients into the rice mix. Use a scruntching motion of the hands, pressing the mass together. If the rice is too dry, add a tiny amount of water. (If the rice has been undercooked the balls will not hold together. Best if the rice is slightly overcooked and starchy.) 

Now set the mix aside for a few hours. Again, best to put it in the refrigerator. (Time is an ingredient, don't forget. And yang. Many things improve over time, especially flavours and textures. Give the rice time to absorb the flavours of the other ingredients.) 

Rice balls can be deep fried without batter, but in my experience are best done tempera. In the picture below I am using a besan flour batter, i.e. a chickpea flour batter. You can add a little self-raising flour if you must, or a few spoonfuls of sourdough leaven, in which case you leave the batter in a warm place for a few hours before using. 

Now, dip the balls in the batter, deep fry in a good quality oil and drain on absorbent paper. 

Besan flour makes a lovely batter and, moreover, is an additional protein since chickpeas are a legume. Two-thirds besan and one third wholewheat is good too. Experiment with different flours. Be sure to have the oil hot (but not smoking) or else the balls may end up oily. That is the secret to all tempera foods. Having the oil at the right temperature is crucial to avoid oiliness. We want the food to cook in the oil without absorbing the oil - the key to this is temperature. 

Should we be eating so much oil-cooked food, you ask? Well, tempera is a basic cooking method in traditional Asian cuisine, and since macrobiotics is very light on fats we can afford to use deep frying as a basic cooking method. The Japanese, remember, are among the longest lived people on Earth and deep fried (tempera) dishes are a standard part of their diet. Don't be afraid of deep frying. If your diet is otherwise high-fibre and low-fat then you can enjoy deep-fried foods in moderation. Deep frying adds flavour and texture and crunch, as long as it is not over-done. Just be sure to use a good quality oil that is fresh and not rancid. 

Deep fried rice balls can be eaten with confidence. They are healthy and delicious. 

Again, there are endless variations possible. For a start, use coriander (cilantro) instead of parsley. Or add some finely chopped ginger. Or some crumbled tofu. And so on. Then try different batters. Use rice balls as a staple dish. It is a great way to eat more brown rice.