By Chef Nancy Berkoff, RD, EdD

To mold or shape rice for an elegant or fun presentation, select short-grained rice. Pack cooked rice into an oiled mold, oven-proof cookie cutters, muffin tins, or individual baking cups. Place the mold in an oven-safe dish with 2 inches of water, open-side up. Bake in a hot oven for 20 minutes or until set. Allow to cool and unmold.

     If you’d like to create rice balls, to use as hot entrée or cold snack, cook a batch of short-grained, sticky/glutinous, or sushi rice, and allow to cool. Select one of the blends listed here, and mix with rice. Roll and pat larger balls for an entrée, smaller balls for a snack. To heat rice balls, wrap in plastic wrap and microwave for several minutes on medium heat, or place in a steamer and heat for a few minutes.

Savory:

Green bell pepper, chopped tomatoes, chopped parsley, and chopped walnuts

Chopped parsley, breadcrumbs, and lemon juice

Chopped green bell peppers, onions, celery, pimentos, mushrooms, cayenne, and paprika

Cooked wild rice, minced garlic, sautéed onions and mushrooms, and dry sherry

Red bell peppers, soyrizo, paprika, oregano, and shallots

Scallions, water chestnuts or jicama, cilantro, and soy sauce

Chopped fresh parsley, minced garlic, curry powder, and olive oil

Forest blend mushrooms and sherry

Sweet:

Pineapple and organic brown sugar or date sugar

Roasted chestnuts or chestnut purée, cinnamon, and ginger

Minced dried apricots, raisins, and almonds

Shredded coconut, organic brown sugar, nutmeg, and cloves