Rice and corn Patties

4 Cups cooked short grain organic brown rice 

1/2 Cup corn flour

1 Tbsp arrowroot flour diluted in a little water

1 Cup fresh corn niblets

1/2 Tsp sea salt

1/2 Cup green onion , finely sliced

2 Cloves garlic, minced (optional)

1 Tbsp dried sage

Corn oil for baking

Preheat oven to 350′. Mix all ingredients together, and using a 1/4 cup measuring cup scoop and mold mixture into patties. Place patties on an oiled cookie sheet bake in oven for for 10 minutes, flip patties over and bake them for another 5 minutes until golden. 

Rice Balls

4 Cups cooked Short grain brown rice

about 3 umeboshi plums

2 sheets of toasted nori 

roasted sesame seeds

A great use for fresh or leftover rice. 

             Set aside a bowl of lightly salted water. Dip hands in and while damp pick up a small handful of rice. Form rice into a ball by squeezing between hands passing back and forth until it’s a solid ball. Press a hole in the center of the ball with your finger and fill with a small piece of umeboshi plum. Then close over the hole and gently roll ball in sesame seeds or cover with a small square of nori. Continue until all rice is used.

Updated version of our rice song.