Pumpkin-Peanut Rice Balls With Maafé

Preparation

1. Step 1

   Make the rice: In a large pot, stir the rice, salt and 2½ cups water. Bring to a boil over high. Reduce the heat to low, cover and simmer for 20 minutes, until the water has almost all evaporated and the rice is soft.

2. Step 2

   Uncover and continue cooking, using a wooden spoon to mash and stir the rice until it breaks down and begins to form a ball-like dough, another 5 to 10 minutes. Turn off the heat and allow the rice to cool slightly. Add the pumpkin puree, then mash the rice and pumpkin together until smooth. Stir in the peanuts.

3. Step 3

   Meanwhile, make the maafé: In a medium saucepan, heat the oil over medium. Add the onion and cook, stirring often, until softened but not browned, about 3 minutes. Reduce the heat to low, then add the garlic and tomato paste and continue cooking, stirring frequently to avoid scorching, until the tomato mixture darkens, about 3 minutes.

4. Step 4

   Add the stock, peanut butter, bay leaf, salt, pepper, cayenne and fish sauce, if using. Stir well to incorporate the peanut butter into the stock, then allow the mixture to come to a boil. Reduce the heat to medium-low and simmer, stirring occasionally, until the oil begins to rise to the surface and the sauce has a smooth and thick consistency, about 15 more minutes. Set aside, covered.

5. Step 5

   Form the rice balls: Use an ice-cream scoop or wet your hands with cold water and scoop up enough of the rice mixture to shape into balls. The balls can range from the size of golf balls to tennis balls. Squeeze each ball tightly. Place on a platter, loosely covered with foil to keep warm. Repeat the process, regularly wetting your hands with cold water to prevent the rice from sticking to your palms. Serve immediately with the maafé.