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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.