Omo Tuo (Rice Balls)

Ingredients

• 2 cups (475 ml) jasmine rice or short-grain rice
• 4 cups (945 ml) water
• ½ tsp (2 ml) salt

Instructions

1. Rinse rice until water runs relatively clear.
2. Place rice, water, and salt in a heavy-bottomed pot. Use more water than normal - the goal is overcooked, sticky rice.
3. Bring to a boil, then reduce heat to very low. Cover tightly.
4. Cook for 30-35 minutes until the rice is very soft and most water is absorbed. The rice should be overcooked and mushy.
5. While the rice is still very hot, use a strong wooden spoon or wet pestle to mash and stir vigorously. Work the rice until the grains break down and the mixture becomes sticky and smooth.
6. Alternatively, transfer to a mortar and pound briefly until smooth and stretchy.
7. Wet your hands with cold water. Take a handful of the rice mixture and mold into smooth, round balls about the size of a tennis ball.
8. Smooth the surface by rolling between wet palms.
9. Serve immediately with groundnut soup, palm nut soup, or any Ghanaian soup.

Tips & variations

• The key is overcooking the rice until it's very soft and sticky - don't be afraid of mushy rice, that's exactly what you want. Jasmine rice works best because of its natural stickiness. Keep your hands wet while molding to prevent sticking. Omo tuo should be served immediately as it hardens when cold. If it cools, reheat with a splash of water in the microwave.