Casey Seidenberg, co-founder of Nourish Schools, a D.C.-based nutrition education company, makes these brown rice balls as a sidelines snack for her children. The brown rice offers iron, B vitamins, fiber and minerals such as manganese, selenium and magnesium. The special fibers in sesame seeds have been shown to reduce cholesterol levels.
We found sweet brown rice at MOM's markets.
To make life simpler, use the condiment Gomasio (http://www.edenfoods.com/store/product_info.php?cPath=26_48&products_id=104260&eID=j1fegakgkam7arj1e0ba0e7m05) instead of the sesame salt topping. The seaweed version adds a little extra flavor and nutrition. Or for added protein, combine a handful of mashed black beans with the rice before shaping.
Make Ahead: The rice balls can be refrigerated in a container for up to 3 days. You'll have leftover sesame coating. which can be used to flavor popcorn or tossed into a pot of lentils or quinoa. It can be frozen for up to 3 months.
Servings: 14 - 15 balls
- 3/4 cup brown rice
- 1/4 cup sweet brown rice or sushi rice (see headnote)
- 1 to 1 1/4 teaspoons fine sea salt, plus more for the cooking water
- 1 cup toasted sesame seeds
Cook the brown rice and sweet brown rice or sushi rice (separately) according to the package directions; if salt is not called for, add 1/4 teaspoon to each pot. Let cool to room temperature; blend the two kinds of rice together in a bowl.
Combine the toasted sesame seeds and the 1 to 1 1/4 teaspoons salt in a mini food processor; pulse until finely ground. (Alternatively, grind them using a mortar and pestle.) Spread about half the mixture a plate; reserve the rest for another use.
Moisten your hands with water, then divide the rice into 14 or 15 balls of equal size. Roll each ball in the sesame seed-salt mixture, until evenly coated.
Serve right away, or cover and refrigerate for up to 5 days.
Adapted by Seidenberg from "Feeding the Whole Family: Recipes for Babies, Young Children and Their Parents," by Cynthia Lair (Sasquatch, 2008).
Tested by Kendra Nichols.
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