3¼ cups water

2 cups uncooked long-grained rice

1 pound lean ground beef

3–4 tablespoons soy sauce

1 tablespoon vegetable oil

1 tablespoon chopped garlic

1 tablespoon small dried chilies

2 green onions, trimmed and sliced

Fish sauce

• In a large saucepan, bring the water to a boil, then stir in the rice. Cover, reduce heat to low, and cook until the water is absorbed, about 20 minutes.

• Put the cooked rice in a large mixing bowl and let cool to room temperature.

• Add the ground beef and soy sauce to the rice, mixing thoroughly. (I find using my hands works best.)

• Divide the rice-beef mixture into 8 to 12 equal portions, depending on the size you prefer, and form them into loose balls. Wrap each ball in foil, making sure to seal them well.

• Steam the rice balls for 25 to 30 minutes or until cooked through.

• While the rice is steaming, heat the vegetable oil in a small skillet. Add the garlic and the dried chilies and saut� until the garlic is golden. Transfer the garlic and the chilies to a paper towel to drain.

• To serve, remove the rice packets from the foil, slightly smash them, and put on serving plates. Pass the garlic-chili mixture, the green onions, and the fish sauce separately to be used as condiments at the table.