1

Soak rice in a bowl of cold water for 2 hours. Drain and spread out on a tray. Pat dry with paper towel. Set aside for 1 hour to dry.

2

Add enough water to a saucepan or wok so the level is just under the steamer basket and bring to a gentle simmer (see note).

3

Meanwhile, using clean hands, combine mince, shallots, coriander, chilli, ginger and half the soy sauce in a large bowl. Roll mixture into 16 balls. Roll balls in rice to coat.

4

Line base of a steamer basket with baking paper. Place rice balls, 2cm apart, in basket. Steam, covered, in batches, over simmering water, (ensuring basket is not touching water) for 18–20 minutes or until pork is cooked and rice is tender.

5

Meanwhile, combine spinach, capsicum and cucumber in a large bowl. Drizzle with oil and remaining soy sauce. Serve rice balls with spinach salad and sweet chilli sauce.