Rice "Buns"
This won't work with long-grain rice like jasmine or basmati. The most ideal rice is medium-grain rice since it's more glutinous. The method for molding the "buns" is similar to how I made myramen "buns" for my ramenburger.
Ingredients
- 1 1/2 cups uncooked medium-grain white rice sushi rice is best
- 2 cups water
- Cooking oil
Instructions
- Throw the rice and water into a rice cooker and cook.
- Once it's done, scoop the cooked rice into a small bowl and let cool for about 15-minutes.
- Find a shallow bowl or use a food storage container or any mold that is about 4-inches in diameter. Take a sheet of plastic wrap, about 12"x 12" and drape it into your mold.
- Scoop about ¾ cup of the cooled rice into the wrap. Press the rice and you fold the plastic wrap over. Press down firmly to let out the air. Compressing it helps to make a denser and sturdier "bun".
- Repeat for the remaining rice.
- Place in the refrigerator until ready to cook.
- Heat a large non-tick skillet over medium heat. Add a couple of tablespoons of cooking oil.
- Cook the buns on the first side for 5 minutes or until golden. Flip and cook for about 4 minutes. Set aside.