Rice Balls & Pickles ( Kao Shu Shi Cloog Ngar Dum )

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Another sushi influenced recipe, rather than eat pickled ginger (as the Japanese do), in our house we prefer to eat Thai mixed pickled vegetables. Pickled Thai vegetables can be made by mixing sliced green cabbage, spring onions and chillies with salt and the water that sticky rice is soaked in. It is then left for 2-3 days in hot temperatures to sour them. It's a bit of fuss, but you can just buy them in tins!

Ingredients
200 gms Fragrant Rice ( or Sushi rice if you prefer )
2 Tablespoons White Wine
1 Tablespoon Vinegar
1-2 Teaspoons Sugar
1/3 Teaspoon Salt
4 Tablespoons Black Sesame Seeds
Mixed Thai Pickled Vegetables

Preparation
1. Mix the fragrant rice, white wine, vinegar, sygar and salt. Leave for 20 minutes.
2. Take lumps of the rice, and press into cubes.
3. Cover with black sesame seeds.
4. Serve the rice cubes with the soured vegetables & wasabi.

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