CHINESE MEATBALLS WITH RICE RECIPES

Steps:

• Put the rice into a small bowl, and add cold water to cover to a depth of about half an inch above the top of the rice. Set aside.
• Put the meat into a bowl and add the water chestnuts, peanuts, egg, salt and sugar. Blend well, preferably with a pair of chopsticks.
• Drain the rice, and put it in a shallow dish. Add the cornstarch and blend well.
• Divide the meat into about 24 portions of equal size. Shape each portion into a round ball. Roll the balls in the rice, pressing lightly until each ball is coated. Set aside.
• Arrange the meatballs close together in a utensil that will fit neatly in the top of a metal or other steamer.
• Bring a quantity of water to a boil in the bottom of the steamer. Set the utensil containing the meatballs on the top of the steamer over the boiling water, and let steam 35 to 45 minutes.

Steps:

• 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.