Instructions: In large non-stick skillet, heat oil over medium-high heat. Saute rice, making sure all grains are lightly coated with oil. Lower heat to medium and add vegetable stock 1/2 cup at a time, stirring to let absorb before adding more.

Continue cooking and stirring for about 20 minutes, until rice is tender. Remove rice from heat and let cool. Pour regular and black sesame seeds on separate plates and set aside.

Roll a spoonful of rice around a piece of ginger and form it into a ball about 1 inch in diameter. Roll rice ball in sesame seeds until completely coated, alternating colors for each ball. Repeat with remaining ingredients. If making a day ahead, place rice balls in an airtight container and refrigerate.

To serve, make a pyramid by placing balls in a square formation on a leaf-covered serving platter. Each side of the square should have four balls.

Fill in the square. Stack another layer on top of the square just in from the outside edge. Each side of this square should have one fewer rice ball on each side. Continue until a pyramid shape is formed.

Note: Instead of crystallized ginger, rice balls also can be filled with chopped green onion, dried fruit or diced ham.

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