- 1 cup SunRice Basmati Rice
- 3-4 tbsp soy sauce
- 400 g minced pork
- 1 clove garlic, finely chopped
- 1 tbsp freshly grated ginger
- cayenne pepper
- dried goji berries, to garnish
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Bring around 350ml water to the boil with 2 tbsp of soy sauce. Add the rice, cover and simmer for 12-13 minutes until not quite cooked. Remove the lid and leave to cool.
Place the minced pork in a bowl. Mix in the garlic and ginger and season with soy sauce and cayenne pepper. Form the mixture into small balls and coat in the rice. Press the rice on well and place the balls in a steamer basket. Cover and steam for around 10 minutes until cooked.
Garnish each ball with a goji berry and serve.