Sticky Brown Rice with Seaweed Spice

Sticky Brown Rice with Seaweed Spice

Serves 4
This easy dish is both exotically flavored and wonderfully comforting. We suggest making about eight large balls or mounds of rice or 16 smaller one-bite ones. But you can also simply serve the rice in a bowl sprinkled with the spice mix.
  • 1 cup short-grain brown rice
  • 1/2 cup reduced-fat coconut milk
  • Pinch fine sea salt (optional)
  • 1 tablespoon dulse flakes
  • 1 tablespoon black sesame seeds
  • 1 tablespoon hemp seeds
  • 1 teaspoon chile powder
  • 1/4 teaspoon ground ginger
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Combine rice, coconut milk, 1 1/2 cups water and salt in a saucepan. Bring to a boil, stir and cover; lower heat and simmer until rice is very soft and water has evaporated, 45 to 50 minutes. Set aside, covered, 10 minutes.

Meanwhile, combine dulse, sesame seeds, hemp seeds, chile powder and ginger in a bowl.

Transfer rice to a plate; when still warm but cool enough to handle, form into balls with dampened hands or scoop up with an ice cream scoop. If forming balls by hand, roll them in the dulse mixture until coated; if using an ice cream scoop, place rice mounds on a plate and sprinkle them generously with the mixture. Serve warm or at room temperature.
Nutritional Info: 
Per Serving: 240 calories (80 from fat), 9g total fat, 5g saturated fat, 120mg sodium, 39g carbohydrates, (3 g dietary fiber, 1g sugar), 5g protein.
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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