Rice Balls with Ebiko

Combine rice, MARIGOLD Evaporated Filled Milk, water, salt and cook in a rice cooker. Then leave rice to cool before fluffing it up.

Sprinkle Japanese rice seasoning into rice and mix well.

Spoon the cooked rice into a rice ball mould or spoon 2 tablespoons of rice into a piece of cling wrap, gather the sides of the cling wrap together and twisting it to form a ball of rice. Set aside and repeat process with the rest of the cooked rice.

Just before serving, remove cling wrap and spoon ebiko over rice balls.