You can make these kubba and freeze them until needed.
These rice kubba can be consumed either fried, baked, or boiled, but they are especially convenient for boiling because the meat in the crust prevents it from falling apart.
To cook, just drop them in one by one in a boiling soup (such as the turnip or spinach soups) and wait until they rise.
Adapted from Marriage of Taste.
3 cups basmati rice
450g ground beef
2 tsp salt
1/2 tsp pepper
500g ground beef
1 flat tsp salt
1/4 tsp pepper
1 onion, finely diced
1/2 tsp alspice
For the crust/shell: Soak rice overnight to achieve the proper consistency.
Drain the rice well and transfer to food processor.
Add the salt and pepper, then blitz until the rice is granular.
While the machine is running, drop in the minced meat bit by bit, incorporating it into the rice.
I added a quarter cup of water as my mixture seemed too stiff and dry.
For the filling: Combine (manually) the onion, salt, pepper, and alspice into the minced meat.
To assemble: Line a tray with plastic wrap, and place the bowl of kubba crust, bowl of kubba filling, and a bowl of iced water within reach in case dough gets too sticky to work with.
Take a walnut-sized ball of dough, and cradling it in the palm of one hand, use you index finger of the other hand to form a hollow in the middle of the ball.
Fill with a small meatball of the filling, and seal as a sphere.
Lightly press on the sphere between your palms to get the desired disc shape.
Separate layers and cover with more plastic wrap, and freeze until needed.