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Roasted Brown Rice Mochi

Roasted Brown Rice Mochi – Forkwise recipe card (illustration, no photo yet)
DinnerJapanese⏱ 45 minServes 4MediumGluten-freeEgg-freeDairy-freeLactose-freeVeganVegetarianNut-free
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🌾 Gluten-free by ingredient. Every ingredient in this recipe was checked against our strict gluten-free list. It has not been test-cooked or lab-tested. If you have coeliac disease, check the label of every product you use (for example “gluten-free” on spices, stock or oats) and avoid cross-contact in your own kitchen. How we check recipes

Ingredients

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

Method

  1. Wash the rice and soak for a couple of hours or overnight.
  2. Cook the rice in a pressure cooker until the liquid is absorbed.
  3. 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.
  4. Shape the mash into 2 cm squares. Place the rice squares on an oiled plate and allow to dry for 1–2 days.
  5. Keep covered in a cold dry room or in the refrigerator.
  6. After this, roast the squares for 5 minutes in a pan.

Recipe source: Wikibooks Cookbook · CC BY-SA 4.0 · Wikibooks contributors (history) · Wiki markup removed and reformatted
No photo yet – illustrated placeholder.