🍲 Roasted Brown Rice Mochi

Name: Roasted Brown Rice Mochi
Ingredients: 2 cups uncooked brown rice; 2–2 ½ cups water; 2 pinches sea salt

Rice & Grains · 3 ingredients · 6 steps

serves 43

Cook for servings as written The source's own quantities, rounded to the nearest mark on a cup or a spoon. A line carrying a second number of its own — a weight in another unit, a count of pieces — is left as written.

Ingredients

2 cups uncooked brown rice
2–2 ½ cups water
2 pinches sea salt

Method

Wash the rice and soak for a couple of hours or overnight.
Cook the rice in a pressure cooker until the liquid is absorbed.
Grind the cooked rice in a mortar until the grain is completely fluid and sticky. This will take at least 30 minutes of grinding when done by hand.
Shape the mash into 2 cm squares. Place the rice squares on an oiled plate and allow to dry for 1–2 days.
Keep covered in a cold dry room or in the refrigerator.
After this, roast the squares for 5 minutes in a pan.

Where this came from. Adapted from Roasted Brown Rice Mochi in the Wikibooks Cookbook, written by its contributors and published under CC BY-SA 4.0. This page changes the layout and nothing else: the ingredients, the quantities and the steps are the source's. If you improve on it, the Cookbook welcomes edits.

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