Hainanese Rice Balls
By Marjorie Chiew

Ingredients

·
560g rice grains (washed and drained)
·
12g garlic (chopped)
·
15g ginger
·
20g Pandan leaves (cleaned and knotted)
·
700ml Chef Master Stock
·
5g salt
·
36ml cooking oil

Method
HEAT oil in a wok until hot. Saute garlic, ginger and pandan leaves until fragrant.

Fry rice grains for 2 minutes. Transfer them to a rice cooker. Add Chef Master Stock and salt. Stir to mix well and
cook in rice cooker.

When the rice is cooked, let it stand for about 15 minutes before discarding the pandan leaves. With wet hands,
form the cooked rice into balls.


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