the water is clear. (Rinsing the rice releases the excess starch and helps the rice absorb the vinegar.)
2. Place the rice in a large deep pot with straight sides and a tight-fitting lid. Add 2 1 / 3 cups water and let stand for 10 minutes. Set the pot over high heat; heat to a boil. Reduce the heat to low, cover, and cook for 15 minutes. Remove from the heat and let stand, covered, for 5 minutes.
3. Meanwhile, combine the vinegar, sugar, and salt in a cup. Stir to dissolve the sugar. Set aside.
4. Use a wet wooden rice paddle or wooden spoon to scrape the rice out onto a large tray or platter, spreading it out with the paddle. With a fan or a piece of cardboard, immediately begin to fan the rice to cool it off while turning it with the paddle to expose the hot rice on the bottom. When there is no longer any steam rising from the rice, begin to sprinkle it with the vinegar mixture, turning the rice with the wet paddle to season evenly. Then keep fanning until the rice has a glossy sheen. Cover the rice with a dampened cloth to keep it moist. (Do not use aluminum foil or anything that will collect condensation; do not refrigerate.)
5. Just before you are ready to make the balls, place the ingredients for the fillings and coatings in small individual bowls. Have handy a small spoon or butter knife for each of the bowls.
6. Wetting your hands frequently to keep the rice from sticking, pinch off a small (about 2 tablespoons) portion of the rice. Place in the palm of your hand and squeeze to compress the grains. Then flatten slightly in your palm and make an indentation in the center with a finger of your other hand. Add a tiny pinch of each stuffing (usually a combination of 2 or 3) to the indentation. Carefully close your hand and squeeze to form the rice into a ball around the filling. Dip or roll balls in sesame seeds and/or scallions. Or sprinkle seeds and/or scallions over the tops. (Instead of stuffing the balls, you can simply make small balls of rice and roll in scallions or sesame seeds.) Arrange the rice balls on a platter and serve. Serve with small dishes of soy sauce for dipping. (Rice balls can be made a few hours ahead, arranged on a platter, covered with a wet cloth and set aside at room temperature until ready to serve.)
NOTE: These ingredients are available in Japanese markets or the Asian section of some supermarkets.
Popular combinations of ingredients: raw salmon or tuna, wasabi and pickled ginger; tuna, red plum paste, scallion or shiso; raw salmon or shrimp, pickled ginger and scallion; smoked salmon or shrimp, avocado and cucumber; red plum paste, cucumber and shiso; shrimp, cucumber, and pickled ginger; and so on.
Persian-Style Basmati Rice
Persian rice is prepared by a unique technique, slowly cooking the rice in a heavy pan over very low heat until a crust forms on the bottom. Here, the rice is partially cooked on top of the stove and then finished in the oven. That, and using a well-seasoned or nonstick skillet, ensures that the crust will be golden and will slip out of the pan intact when inverted, to make a spectacular presentation. This recipe has become a reliable friend as I have served it repeatedly, always to accompany a grilled leg of lamb. Donât skimp on the clarified butter; it is essential to the success of the dish. (Clarified butter is preferred in this recipe, because the solids or milk proteins in butter burn when subjected to high temperatures.) For another version of Persian-style basmati rice, see Lamb Kebabs on Persian-Style Golden Rice.
Â
Makes 6 to 8 servings
Â
12 tablespoons (1½ sticks) cold unsalted butter, cut into ¼-inch pieces
2 cups uncooked basmati rice (see Note)
2 teaspoons salt
1 cinnamon stick
3 whole cloves
3 black peppercorns
3 whole cardamom pods
1 cup thinly sliced onions
¼ teaspoon crushed saffron threads
1. Melt the butter in a small saucepan over low heat; do not brown. Remove from the heat and let stand until the solids settle
2. Place the rice in a large deep pot with straight sides and a tight-fitting lid. Add 2 1 / 3 cups water and let stand for 10 minutes. Set the pot over high heat; heat to a boil. Reduce the heat to low, cover, and cook for 15 minutes. Remove from the heat and let stand, covered, for 5 minutes.
3. Meanwhile, combine the vinegar, sugar, and salt in a cup. Stir to dissolve the sugar. Set aside.
4. Use a wet wooden rice paddle or wooden spoon to scrape the rice out onto a large tray or platter, spreading it out with the paddle. With a fan or a piece of cardboard, immediately begin to fan the rice to cool it off while turning it with the paddle to expose the hot rice on the bottom. When there is no longer any steam rising from the rice, begin to sprinkle it with the vinegar mixture, turning the rice with the wet paddle to season evenly. Then keep fanning until the rice has a glossy sheen. Cover the rice with a dampened cloth to keep it moist. (Do not use aluminum foil or anything that will collect condensation; do not refrigerate.)
5. Just before you are ready to make the balls, place the ingredients for the fillings and coatings in small individual bowls. Have handy a small spoon or butter knife for each of the bowls.
6. Wetting your hands frequently to keep the rice from sticking, pinch off a small (about 2 tablespoons) portion of the rice. Place in the palm of your hand and squeeze to compress the grains. Then flatten slightly in your palm and make an indentation in the center with a finger of your other hand. Add a tiny pinch of each stuffing (usually a combination of 2 or 3) to the indentation. Carefully close your hand and squeeze to form the rice into a ball around the filling. Dip or roll balls in sesame seeds and/or scallions. Or sprinkle seeds and/or scallions over the tops. (Instead of stuffing the balls, you can simply make small balls of rice and roll in scallions or sesame seeds.) Arrange the rice balls on a platter and serve. Serve with small dishes of soy sauce for dipping. (Rice balls can be made a few hours ahead, arranged on a platter, covered with a wet cloth and set aside at room temperature until ready to serve.)
NOTE: These ingredients are available in Japanese markets or the Asian section of some supermarkets.
Popular combinations of ingredients: raw salmon or tuna, wasabi and pickled ginger; tuna, red plum paste, scallion or shiso; raw salmon or shrimp, pickled ginger and scallion; smoked salmon or shrimp, avocado and cucumber; red plum paste, cucumber and shiso; shrimp, cucumber, and pickled ginger; and so on.
Persian-Style Basmati Rice
Persian rice is prepared by a unique technique, slowly cooking the rice in a heavy pan over very low heat until a crust forms on the bottom. Here, the rice is partially cooked on top of the stove and then finished in the oven. That, and using a well-seasoned or nonstick skillet, ensures that the crust will be golden and will slip out of the pan intact when inverted, to make a spectacular presentation. This recipe has become a reliable friend as I have served it repeatedly, always to accompany a grilled leg of lamb. Donât skimp on the clarified butter; it is essential to the success of the dish. (Clarified butter is preferred in this recipe, because the solids or milk proteins in butter burn when subjected to high temperatures.) For another version of Persian-style basmati rice, see Lamb Kebabs on Persian-Style Golden Rice.
Â
Makes 6 to 8 servings
Â
12 tablespoons (1½ sticks) cold unsalted butter, cut into ¼-inch pieces
2 cups uncooked basmati rice (see Note)
2 teaspoons salt
1 cinnamon stick
3 whole cloves
3 black peppercorns
3 whole cardamom pods
1 cup thinly sliced onions
¼ teaspoon crushed saffron threads
1. Melt the butter in a small saucepan over low heat; do not brown. Remove from the heat and let stand until the solids settle
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