HOW TO MAKE RICE BUNS RECIPES

Name: Gluten-Free Sticky Rice Buns Recipe
Cook time: 45 min
Total time: 2 h
Yield: 4 servings
Ingredients: 2 cups white sushi rice; 2 teaspoons kosher salt; 1 teaspoon rice wine vinegar or white wine vinegar; 2 scallions, finely chopped; 2 tablespoons sesame seeds, plus more for serving; Sesame oil (for brushing)

GLUTEN-FREE STICKY RICE BUNS RECIPE RECIPE | EPICURIOUS

Gluten-Free Sticky Rice Buns Recipe Recipe | Epicurious image

Looking for a gluten-free way to eat a burger or sandwich without a knife and fork? Look no further than these sesame- and scallion-studded buns.

Provided by Anna Stockwell

Total Time 2 hours

Cook Time 45 minutes

Yield 4 servings

Number Of Ingredients 6

Ingredients

2 cups white sushi rice
2 teaspoons kosher salt
1 teaspoon rice wine vinegar or white wine vinegar
2 scallions, finely chopped
2 tablespoons sesame seeds, plus more for serving
Sesame oil (for brushing)

Steps:

Bring rice (do not rinse rice before cooking to ensure optimal stickiness), salt, vinegar, and 3 cups water to a boil in a medium saucepan. Reduce heat to low, cover, and cook until water has evaporated and rice is cooked, about 20 minutes. Keep covered and let cool until cool enough to handle, about 30 minutes. Stir in scallions and 2 Tbsp. sesame seeds.
Fill a small bowl with room-temperature water. Scoop about 1/2 cup rice mixture with wet hands and form into a ball. Pat rice, dipping your hands in water to keep them wet, into a firm patty about 4" round and 1/2" thick. Wrap tightly in plastic wrap, then repeat with remaining rice mixture until you have 8 patties.
Heat a griddle or large cast-iron skillet over medium-high. Brush 1 side of each patty lightly with sesame oil. Working in batches if needed, cook patties oil side down until lightly browned, about 6 minutes. Brush tops with oil, then flip and cook until other side is lightly browned, about 5 minutes more. Transfer to a wire rack, then sprinkle with sesame seeds.
Rice buns can be formed, not cooked, 1 day ahead; keep wrapped and chill.

RICE PAPER ROLLS RECIPE: HOW TO MAKE IT - TASTE OF HOME

Rice Paper Rolls Recipe: How to Make It - Taste of Home image

I like to have a package of rice papers and noodles on hand for quick and easy appetizer ideas. I've used thin or thick rice noodles for these rolls with equal success. —Lori Stefanishion, Drumheller, Alberta

Provided by Taste of Home

Categories Appetizers

Total Time 50 minutes

Prep Time 40 minutes

Cook Time 10 minutes

Yield 1 dozen (1 cup sauce).

Number Of Ingredients 16

Ingredients

2 garlic cloves, minced
1/2 teaspoon crushed red pepper flakes
2 teaspoons canola oil
1/2 cup water
1/4 cup creamy peanut butter
1/4 cup hoisin sauce
2 tablespoons tomato paste
ROLLS:
4 ounces uncooked thin rice noodles
2 teaspoons hoisin sauce, optional
1 medium sweet red pepper, julienned
1 medium cucumber, seeded and julienned
1 medium carrot, julienned
12 rice papers (8 inches) or spring roll wrappers
1/2 cup dry roasted peanuts, chopped
1/2 cup fresh cilantro leaves, optional

Steps:

In a small saucepan, saute the garlic and pepper flakes in oil for 1-2 minutes or until garlic is tender. Add the water, peanut butter, hoisin sauce and tomato paste; cook and stir for 2-4 minutes or until thickened. Remove from the heat; set aside., For rolls, cook noodles according to package directions. Drain and rinse in cold water; drain well. Add hoisin sauce if desired; toss to coat. In a small bowl, combine the red pepper, cucumber and carrot. Set aside noodles and vegetables., Fill a shallow bowl with water. Soak a rice paper in the water just until pliable, 30-45 seconds (depending on thickness of rice papers); remove, allowing excess water to drip off., Place on a flat surface. Layer vegetables and noodles down the center; top with peanuts and, if desired, cilantro. Fold both ends over filling; fold one long side over the filling, then roll up tightly. Place seam side down on a serving platter. Repeat with remaining ingredients., Cover with damp paper towels until serving. Cut rolls diagonally in half; serve with peanut sauce.

Nutrition Facts : Calories 191 calories, FatContent 7g fat (1g saturated fat), CholesterolContent 14mg cholesterol, SodiumContent 179mg sodium, CarbohydrateContent 22g carbohydrate (4g sugars, FiberContent 2g fiber), ProteinContent 10g protein.

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