Rinse rice until water runs clear; drain thoroughly and spread on sheet pan. Form pork mixture into balls with 1 tablespoon 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.) Steamed Pork and Rice Dumplings can be held in steamer over low heat 1 to 2 hours.
For each serving, to order: Plate 1 tablespoon Garlic-Soy Sauce. Top with 3 Steamed Pork and Rice Dumplings. Sprinkle with 1 1/2 teaspoons each minced carrots and minced cilantro.
To make Garlic-Soy Sauce: In bowl, mix 1 cup soy sauce, 1/2 cup distilled white vinegar, 2 1/2 teaspoons oriental sesame oil, 1 scant teaspoon sugar and 3/4 ounce finely chopped garlic. (Makes about 1 1/2 cups.)