Deep-fried Almond Rice Balls

1-cup short or medium grain brown rice, rinsed and soaked 6-8 hours
1/8 – ¼ cup almonds, rinsed and dry roasted in skillet and then chopped into small pieces
1¼ – 1 ½ cups spring or filtered water
Safflower oil to deep-fry
Sea salt
Shoyu
Soak grain in clean water. Bring up to pressure in pressure cooker with a pinch of salt per cup of grain. Put pot on flame deflector with low flame for 50min. When done, let pressure come down. Take a small amount of grain out of pot and layer with chopped toasted almonds in a bowl.
Let rice completely cool down. Form rice into small round balls and pack firmly. Heat up oil, when hot add balls to oil 4-5 at a time and cook until crispy and golden. Take out of oil and sprinkle with drops of shoyu. Serve hot.