Teriyaki Rice Wedges

Sharon123's Note:

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.

• Total Time: 40 mins
• Prep Time: 30 mins
• Cook Time: 10 mins

Ingredients:

Servings: 8

• 5 cups water
• 1 teaspoon salt
• 2 1/2 cups long-grain white rice
• 1/3 cup soy sauce
• 1/3 cup packed brown sugar
• 1 teaspoon toasted sesame oil
• 1 tablespoon peanut oil

Directions:

1. Bring water and salt to a boil in a 2 1/2 quart saucepan.
2. Add rice.
3. When water returns to a boil, cover, reduce heat to low, and simmer until all liquid is absorbed, about 25 minutes.
4. Remove lid, and let cool for about 10 minutes but do not stir.
5. Line a 9-inch round cake pan with foil or plastic wrap so that a surplus extends well beyond the edges.
6. Spread warm rice evenly in pan, packing down well with back of spoon.
7. Cover with another large piece of plastic wrap.
8. 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.
9. Let cool to room temperature and then remove empty pan.
10. Refrigerate rice until firm and cold, 2 hours or overnight.
11. Remove and discard top layer of plastic wrap and invert rice cake onto a cutting board.
12. Peel off and discard foil or plastic lining.
13. Using a large sharp knife, cut rice cake into 8 pie shaped wedges.
14. In a small bowl, mix soy sauce with brown sugar until dissolved.
15. Stir in sesame oil and peanut oil.
16. Prepare a medium-hot fire.
17. Brush rice wedges with soy mixture.
18. 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.

Reviews

[Maito]

I really liked the flavor of these. I used the muffin pan method that another reviewer mentioned (they held together fine taking them out after the frig), but I also used the oven - and that might be why they fell apart (either that or maybe because I used brown rice). I bet they wouldn't have fallen apart if I had used sushi rice.

[Misa]

These were wonderful! I used a 9 inch springform pan to mold the rice (made it so simple to flip and unmold!) and a small pot to pack the rice. I really love how the basting sauce caramelized on the grill. I'll definitely make these again! Thank you for sharing this recipe!

[Saturn]

Fantastic! I made this in a 2L casserole dish as that was all I had that was about the right size. Next time, I will make it in something a little larger. The wedges I ended up with were HUGE! Not that that is a bad thing where these are concerned! I loved this. I started cooking mine on my hibachi but it wasn't working right. So I ended up simply putting them on a cookie sheet and placing them in the oven at about 300° for about 30 minutes or so. (Long enough for me to make a stir fry) That did the trick. They came out all warm and lovely! Oh, I did change something in the sauce... I omitted the oils and added about a tablespoon of creamy peanut butter. (I didn't have the oils.) It worked very well. I will make this again!