Yield: 9 servings
3 cups Water
1-1/2 cups Sweet brown rice, uncooked
1 pinch Sea salt
3/4 cup Raisins
3/4 teaspoon Cinnamon
2-1/2 cup Shelled walnuts
(The Japanese call these rice dumplings obagies)
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 into 2-1/2 tablespoon portions. Moisten hands and shape dumplings. Roll each dumpling in walnuts to coat. Serve immediately.