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Rice Studded Meatballs

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
Serves 5-8
  • 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.