These rice balls are very low in cholesterol and sodium. They are also a good source of Magnesium and Phosphorus, and a very good source of Manganese.
1 tablespoon vinegar
1Combine all ingredients in a bowl and mix well.
2Split into 5 portions.
3Wrap each portion in cling film and press between your hands into a ball. Allow to sit for 10 minutes. Carefully unwrap each ball and serve or store for later.
- Dry-to-Cooked: To make 1lb (500g) cooked brown rice you will need ½ lb (220g) or 2 cups of dry rice.