I have two children under four and the little one (15 months) likes rice a lot but he has trouble eating it because the grains separate, making it difficult to pick up with his uncoordinated fingers.
To help with this, I was thinking that I could make my normal (long grain) rice stickier than it usually is and press it into small balls that would hold their shape. I'm not, to be clear, trying to make "sticky rice", necessarily... just regular rice that will clump more easily and hold up to a little handling when made into balls.
It seems like there may be a few ways to go about this:
- don't rinse the rice (or rinse less) - I generally rinse 3 times or so
- add a little extra water (how much extra?)
- give up on long grain and switch to short or medium
- use water only (I often add stock in place of some of the water)
I use a "fancy" rice maker, a Zojirushi with "fuzzy logic" and I'd like to use that because I do whole meals (I add vegetables and chicken to the rice cooker and steam everything together).
So am I on the right track? How can I make this work?