TERIYAKI RICE WEDGES
This is great on the grill! You need to chill it about 2 hours, or overnight.This came from "365 Great Barbecue & Grilling Recipes by Lonnie Gandara.
Provided by Sharon123
Categories Long Grain Rice
Time 40m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Bring water and salt to a boil in a 2 1/2 quart saucepan.
- Add rice.
- When water returns to a boil, cover, reduce heat to low, and simmer until all liquid is absorbed, about 25 minutes.
- Remove lid, and let cool for about 10 minutes but do not stir.
- Line a 9-inch round cake pan with foil or plastic wrap so that a surplus extends well beyond the edges.
- Spread warm rice evenly in pan, packing down well with back of spoon.
- Cover with another large piece of plastic wrap.
- Using bottom of an 8-inch cake pan (or bottom of a saucepan), press rice down firmly until a compact"cake" is formed between the 2 sheets of plastic wrap in cake pan.
- Let cool to room temperature and then remove empty pan.
- Refrigerate rice until firm and cold, 2 hours or overnight.
- Remove and discard top layer of plastic wrap and invert rice cake onto a cutting board.
- Peel off and discard foil or plastic lining.
- Using a large sharp knife, cut rice cake into 8 pie shaped wedges.
- In a small bowl, mix soy sauce with brown sugar until dissolved.
- Stir in sesame oil and peanut oil.
- Prepare a medium-hot fire.
- Brush rice wedges with soy mixture.
- Place on an oiled grill and cook, turning once and brushing with marinade every 2 to 3 minutes, until edges are brown and crisp, about 5 minutes per side.
Nutrition Facts : Calories 272.9, Fat 2.6, SaturatedFat 0.5, Sodium 970.2, Carbohydrate 55.9, Fiber 0.8, Sugar 9.2, Protein 5.4
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