Rice Pyramids with Cream Cheese

Before I met Moni I did not even know that this delicious dish existed. This is my first time cooking it because Moni usually makes the rice pyramids. She loves them. She was supposed to help me but... she was struggling with an important event. Anyway all the credit goes to her because it is her recipe, the pyramid mold is hers (she brought it from Japan) and because... I love her.

You need a plastic triangular mold like the one in the pictures (my hand is to show the actual size of the mold):





The mold has a top and a bottom that you use to press the rice and make it compact:




You also need a grill (broiler) and grill tongs (sorry, this picture was taken with my cell phone and has less resolution):



Ingredients
1 cup sushi rice
1/2 cream cheese bar

Directions

Cook the rice (we just got this rice cooker as a wedding present and we love it, no more rice burnt with a thing like this):




1. Fill the mold with rice and cream cheese using a tablespoon. There has to be a layer of rice at the bottom and a layer of rice at the top. The cream cheese goes in the middle.

2. Press the contents with the mold top. Try to get as much rice as you can into the mold and press with the top as hard as possible to get a very compact rice pyramid (mine were not so compact and they can fall apart while you grill them).

3. Press down the moving bottom of the mold to help get the rice pyramid out of the mold.



If it is sticky, use a teaspoon and push gently. Make as many rice pyramids as you want. With a cup of rice you can make up to 8 rice pyramids.

4. Put the pyramids on the grill using low heat. Use tongs to constantly move the pyramids so that all the borders get cooked.



Yum.

Moni and Cobi loved them. Look at Cobi asking for more



:-)