---------- Recipe via Meal-Master (tm) v8.02
  
       Title: Sweet Rice Dumplings
  Categories: Japanese, Vegetarian
       Yield: 9 servings
  
            Karen Mintzias
       3 c  Water
   1 1/2 c  Sweet brown rice, uncooked
       1 pn Sea salt
     3/4 c  Raisins
     3/4 ts Cinnamon
   2 1/2 c  Shelled walnuts
  
   The Japanese call these rice dumplings obagies.
   
   DIRECTIONS:  Bring water to boil in a 2-quart
   saucepan. Add rice and salt, cover and reduce heat to
   medium. Cook for one hour. (Check to see if more water
   must be added to prevent sticking.) Remove from heat
   and let cool for 5 minutes.
   
   Preheat oven to 350 degrees F.
   
   Mix half the raisins and half the cinnamon into half
   of the rice and process mixture thoroughly through a
   grain mill.  (If you do not have a grain mill, use a
   Champion Juicer with a grinder attachment or pound
   mixture into a paste in a wooden bowl.)  Repeat with
   remaining rice, raisins and cinnamon.
   
   Place walnuts on a baking sheet and roast in oven and
   let cool.  Coarsely grind or finely chop walnuts.
   
   Measure rice ito 2 1/2 tablespoon portions.  Moisten
   hands and shape dumplings.
   
   Roll each dumpling in walnuts to coat. Serve
   immediately.
   
   Per 2 dumplings: 361 cal, 11 g prot, 21 mg sod, 38 g
   carb, 21 g fat, 0 mg chol, 36 mg calcium
   
   HINTS: To speed up cooking process, place rice in a
   pressure cooker with 2 1/4 cups of water and cook for
   40 to 45 minutes.  Remove from heat and let cool until
   pressure goes down.
   
   Dumplings can be stored in the refrigerator for
   several days.  Reheat in oven when ready to serve.
   
   * Source: Chef Ron Pickarski, Vegetarian Gourmet
   (Autumn 1993)
   
   * Typed for you by Karen Mintzias
  
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