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Rice Studded Meatballs
The dish speaks of innovation and inventiveness. It's a heavy snack made from pork/veal, Aeroplane La-Taste Basmati Rice and Chinese Rice wine. The perfect mix of all these results in an exquisite taste.
|Preparation Time||20 minutes|
|Cooking Time||25 minutes|
- 1 cup long-grain white Aeroplane La-Taste Basmati rice
- 2 to 4 outer leaves iceberg or romaine lettuce
- 1 lb ground pork or veal or meatloaf mix
- 1 tablespoon Chinese rice wine (preferably Shaoxing) or medium-dry Sherry
- 1 bunch scallions (white and pale green parts only), minced (1/3 cup)
- 1/2 cup diced (1/4 inch) rinsed and drained canned water chestnuts
- 1 tablespoon cornstarch
- 1 tablespoon egg white, lightly beaten
- 1 teaspoon sugar
- 1/2 teaspoon Asian sesame oil
- 1 teaspoon salt
- 1/4 teaspoon white pepper
- Special equipment: a large collapsible metal steamer rack
- Soak rice in hot tap water in a large bowl while preparing meat mixture.
- While rice soaks, put a metal steamer rack in a deep 12-inch skillet or a wide 6-quart pot and add enough water to reach 1/2 inch below bottom of steamer rack. Remove steamer rack from skillet and line rack with lettuce.
- Stir together remaining ingredients (except rice) until combined well.
- Drain rice in a sieve and transfer to a shallow dish.
- Roll about 1 tablespoon meat mixture into a ball and roll in rice to coat, then transfer to steamer rack. Make about 30 more coated balls in same manner (use all of meat mixture; there will be leftover rice) and arrange in 1 layer on steamer rack.
- Bring water to a boil and set steamer rack in skillet. Cover tightly and steam over high heat until cooked through, about 25 minutes. Check water occasionally, adding more as necessary.