Categories: Breakfast, Vegetarian, Ethnic 
      Yield: 9 servings 
  
      3 c  Water 
  1 1/2 c  Sweet brown rice, uncooked 
      1 pn Sea salt 
    3/4 c  Raisins 
    3/4 ts Cinnamon 
  2 1/2 c  Shelled walnuts 
  
  The Japanese call these rice dumplings obagies. 
   
  DIRECTIONS ========== Bring water to boil in a 2-quart saucepan. Add rice 
  and salt, cover and reduce heat to medium. Cook for one hour. (Check to see 
  if more water must be added to prevent sticking.) Remove from heat and let 
  cool for 5 minutes. 
   
  Preheat oven to 350 degrees F. 
   
  Mix half the raisins and half the cinnamon into half of the rice and 
  process mixture thoroughly through a grain mill.  (If you do not have a 
  grain mill, use a Champion Juicer with a grinder attachment or pound 
  mixture into a paste in a wooden bowl.)  Repeat with remaining rice, 
  raisins and cinnamon. 
   
  Place walnuts on a baking sheet and roast in oven and let cool.  Coarsely 
  grind or finely chop walnuts. 
   
  Measure rice ito 2 1/2 tablespoon portions.  Moisten hands and shape 
  dumplings. 
   
  Roll each dumpling in walnuts to coat. Serve immediately. 
   
  Per 2 dumplings: 361 cal, 11 g prot, 21 mg sod, 38 g carb, 21 g fat, 0 mg 
  chol, 36 mg calcium 
   
  HINTS: To speed up cooking process, place rice in a pressure cooker with 2 
  1/4 cups of water and cook for 40 to 45 minutes.  Remove from heat and let 
  cool until pressure goes down. 
   
  Dumplings can be stored in the refrigerator for several days.  Reheat in 
  oven when ready to serve. 
   
  * Source: Chef Ron Pickarski, Vegetarian Gourmet (Autumn 1993) * Typed for 
  you by Karen Mintzias