Rice Buns Recipes

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GLUTEN-FREE STICKY RICE BUNS



Gluten-Free Sticky Rice Buns image

Looking for a gluten-free way to eat a burger or sandwich without a knife and fork? Look no further than these sesame- and scallion-studded buns.

Provided by Anna Stockwell

Categories     Wheat/Gluten-Free     Rice     Green Onion/Scallion     Sesame     Backyard BBQ

Yield 4 servings

Number Of Ingredients 6

2 cups white sushi rice
2 teaspoons kosher salt
1 teaspoon rice wine vinegar or white wine vinegar
2 scallions, finely chopped
2 tablespoons sesame seeds, plus more for serving
Sesame oil (for brushing)

Steps:

  • Bring rice (do not rinse rice before cooking to ensure optimal stickiness), salt, vinegar, and 3 cups water to a boil in a medium saucepan. Reduce heat to low, cover, and cook until water has evaporated and rice is cooked, about 20 minutes. Keep covered and let cool until cool enough to handle, about 30 minutes. Stir in scallions and 2 Tbsp. sesame seeds.
  • Fill a small bowl with room-temperature water. Scoop about 1/2 cup rice mixture with wet hands and form into a ball. Pat rice, dipping your hands in water to keep them wet, into a firm patty about 4" round and 1/2" thick. Wrap tightly in plastic wrap, then repeat with remaining rice mixture until you have 8 patties.
  • Heat a griddle or large cast-iron skillet over medium-high. Brush 1 side of each patty lightly with sesame oil. Working in batches if needed, cook patties oil side down until lightly browned, about 6 minutes. Brush tops with oil, then flip and cook until other side is lightly browned, about 5 minutes more. Transfer to a wire rack, then sprinkle with sesame seeds.
  • Do Ahead
  • Rice buns can be formed, not cooked, 1 day ahead; keep wrapped and chill.

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  • Cover and put the dough in a warm place. I put mine in the oven and use the "bread proof" function. It took a bit over 1 hour for the dough to double in size. Don't go by time. It may be faster or longer depending on the temperature


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