3 cups water
1-1/2 cup sweet brown rice, uncooked
pinch coarse salt
3/4 cup raisins
3/4 teaspoon ground cinnamon
2-1/2 cups walnuts
Bring water to boil in a 2-quart saucepan.
Add rice and salt, cover and reduce heat to medium.
Cook for 1 hour. (Check to see if more water must be added to prevent sticking.)
Remove from heat and let cool for 5 minutes.
Preheat oven to 350°F.
Mix half the raisins and half the cinnamon into half of the rice and process mixture thoroughly through a grain mill. (Or pound into a paste.)
Repeat with remaining rice, raisins and cinnamon.
Place walnuts on a baking sheet and roast in oven and let cool; finely chop.
Measure rice into 2-1/2 tablespoon portions.
Moisten hands and shape balls.
Roll each dumpling in walnuts.