In bowl, cover rice with 8 cups cold water. Soak at least 1 hour or as long as overnight. In another bowl, soak mushrooms in water 20 minutes until soft and spongy. Drain thoroughly, remove and discard stems; chop finely.

In food processor, finely mince green onions and ginger. Add pork, eggs, soy sauce, salt and stock. Process, pulsing on and off until thoroughly combined. (Do not overprocess to a paste.) Transfer to bowl. Mix in mushrooms and water chestnuts by hand, stirring in one direction.

Rinse rice until water runs clear; drain thoroughly and spread on sheet pan. Form pork mixture into balls with 1 Tbsp scoop. Drop each ball into rice and gently roll to cover completely. Arrange balls in oiled steamer, placing 1 inch apart. Place over boiling water and steam over medium-high heat 1-1/2 to 2 hours, adding water as needed. (For best texture, steam no less than 1 1/2 hours.)

Pearl Balls can be held in steamer over low heat 1 to 2 hours. For each serving, to order: Plate 1 Tbsp Garlic-Soy Sauce. Top with 3 Pearl Balls. Sprinkle with 1-1/2 tsp each minced carrots and minced cilantro.