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Roasted Brown Rice Mochi

Source and licence

"Roasted Brown Rice Mochi" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Roasted_Brown_Rice_Mochi, revision 4513032), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Roasted_Brown_Rice_Mochi&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).

Read the original CC-BY-SA-4.0 Revision 4513032

What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.

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Ingredients

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.