Prep 30 mins
Cook 10 mins
This is great on the grill! You need to chill it about 2 hours, or overnight.This came from "365 Great Barbecue & Grilling Recipes by Lonnie Gandara.
- 5 cups water
- 1 teaspoon salt
- 2 1⁄2 cups long-grain white rice
- 1⁄3 cup soy sauce
- 1⁄3 cup packed brown sugar
- 1 teaspoon toasted sesame oil
- 1 tablespoon peanut oil
- Bring water and salt to a boil in a 2 1/2 quart saucepan.
- Add rice.
- When water returns to a boil, cover, reduce heat to low, and simmer until all liquid is absorbed, about 25 minutes.
- Remove lid, and let cool for about 10 minutes but do not stir.
- Line a 9-inch round cake pan with foil or plastic wrap so that a surplus extends well beyond the edges.
- Spread warm rice evenly in pan, packing down well with back of spoon.
- Cover with another large piece of plastic wrap.
- Using bottom of an 8-inch cake pan (or bottom of a saucepan), press rice down firmly until a compact"cake" is formed between the 2 sheets of plastic wrap in cake pan.
- Let cool to room temperature and then remove empty pan.
- Refrigerate rice until firm and cold, 2 hours or overnight.
- Remove and discard top layer of plastic wrap and invert rice cake onto a cutting board.
- Peel off and discard foil or plastic lining.
- Using a large sharp knife, cut rice cake into 8 pie shaped wedges.
- In a small bowl, mix soy sauce with brown sugar until dissolved.
- Stir in sesame oil and peanut oil.
- Prepare a medium-hot fire.
- Brush rice wedges with soy mixture.
- Place on an oiled grill and cook, turning once and brushing with marinade every 2 to 3 minutes, until edges are brown and crisp, about 5 minutes per side.
I really liked the flavor of these. I used the muffin pan method that another reviewer mentioned (they held together fine taking them out after the frig), but I also used the oven - and that might be why they fell apart (either that or maybe because I used brown rice). I bet they wouldn't have fallen apart if I had used sushi rice.
These were wonderful! I used a 9 inch springform pan to mold the rice (made it so simple to flip and unmold!) and a small pot to pack the rice. I really love how the basting sauce caramelized on the grill. I'll definitely make these again! Thank you for sharing this recipe!
Fantastic! I made this in a 2L casserole dish as that was all I had that was about the right size. Next time, I will make it in something a little larger. The wedges I ended up with were HUGE! Not that that is a bad thing where these are concerned! I loved this. I started cooking mine on my hibachi but it wasn't working right. So I ended up simply putting them on a cookie sheet and placing them in the oven at about 300° for about 30 minutes or so. (Long enough for me to make a stir fry) That did the trick. They came out all warm and lovely! Oh, I did change something in the sauce... I omitted the oils and added about a tablespoon of creamy peanut butter. (I didn't have the oils.) It worked very well. I will make this again!