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Rice Cubes with Dipping Sauce Recipe

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This recipe for Rice Cubes with Dipping Sauce is from Joyce Manwiller's Recipe Box, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Rice cubes:
1-1/2 c Thai jasmine rice
5 c water

Cilantro Dipping Sauce:
1 garlic clove
2 tsp salt
1 tbsp black peppercorns
1 c washed cilantro, including roots & stem
3 tbsp lemon juice
1/4 c coconut milk
2 tbsp peanut butter
2 scallions, roughly chopped
1 red chili, deseeded and sliced
Directions:
Directions:
1. Grease and line an 8 x 4 x 1 inch pan. A brownie pan is ideal.

2. To make the sauce, put the garlic, salt, peppercorns, cilantro, and lemon juice into a pestle and mortar or blender. Grind finely.

3. Add the coconut milk, peanut butter, scallions, and chili. Grind finely. Transfer to a saucepan and bring to a boil. Let cool. This sauce will keep for 3-5 days in the refrigerator.

4. To cook the rice, do not rinse. Bring the water to a boil, and add the rice. Stir and return to a medium boil. Cook uncovered for 14-16 minutes until very soft. Drain thoroughly.

5. Put 2/3 c of the cooked rice in a blender, and puree, or grind to a paste in a pestle and mortar. Stir into the remaining cooked rice, and spoon into the lined pan. Level the surface and cover with plastic wrap. Compress the rice by using either a similar sized pan which will fit into the filled pan, or a small piece of board, and weigh this down with cans. Chill for at least 8 hours or preferably over night.

6. Invert the pan onto a board. Cut the rice into cubes with a wet knife. Serve with the Cilantro Dipping Sauce.
Number Of Servings:
Number Of Servings:
Serves 4-6
Personal Notes:
Personal Notes:
This sounds strange and takes a while to prepare. However, it is delicious and will keep for several days in the refrigerator. Would make a conversation piece at a party.

 

 

 

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