Chinese Meatballs With Glutinous Rice

¼ pound glutinous rice, about 1/2 cup, available in Chinese markets
¾ pound fairly lean ground pork
6 water chestnuts, sliced into quarter-inchthick rounds and finely chopped, about 1/2 cup
¼ cup whole salted or unsalted peanuts, finely chopped
1 egg, lightly beaten
1 teaspoon salt, if desired
½ teaspoon sugar
1 teaspoon cornstarch

Nutritional Information
- Nutritional analysis per serving (6 servings)
  197 calories; 6 grams fat; 1 gram saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 19 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 16 grams protein; 64 milligrams cholesterol; 441 milligrams sodium

6 or more servings

Put the rice into a small bowl, and add cold water to cover to a depth of about half an inch above the top of the rice. Set aside.
Put the meat into a bowl and add the water chestnuts, peanuts, egg, salt and sugar. Blend well, preferably with a pair of chopsticks.
Drain the rice, and put it in a shallow dish. Add the cornstarch and blend well.
Divide the meat into about 24 portions of equal size. Shape each portion into a round ball. Roll the balls in the rice, pressing lightly until each ball is coated. Set aside.
Arrange the meatballs close together in a utensil that will fit neatly in the top of a metal or other steamer.
Bring a quantity of water to a boil in the bottom of the steamer. Set the utensil containing the meatballs on the top of the steamer over the boiling water, and let steam 35 to 45 minutes.

1 hour