INGREDIENTS: 1 1/3 cups jasmine rice 500g chicken mince 2 green onions, finely chopped 2 garlic cloves, crushed 2cm piece fresh ginger, peeled, grated 2 tablespoons chopped fresh coriander 1 tablespoon sweet chilli sauce 2 teaspoons finely grated lime rind Asian salad leaves, to serve Cherry tomatoes, to serve INSTRUCTIONS: Preheat oven to 200°C/180°C fan-forced. Place rice in a bowl. Cover with cold water. Set aside for 1 hour. Drain. Transfer to a plate lined with paper towel. Line a large baking tray with baking paper. Combine chicken, onion, garlic, ginger, coriander, sweet chilli sauce and lime rind in a bowl. Roll 2 level teaspoons mixture into a ball. Place on a plate. Repeat with remaining mixture. Roll balls in rice to coat. Place on prepared tray. Cover tightly with foil. Bake for 30 minutes or until rice is just tender and balls are cooked through. Remove foil. Bake for 5 minutes or until golden. Meanwhile, make sauce Combine soy sauce, lime juice and sugar in a bowl. Serve rice balls with dipping sauce and salad. (Source: Australia's Super Food Ideas April 2011)
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