Hakucho Brown Mochi Rice (白鳥 Sweet Brown Glutinous Rice) - 1kg
See this product used in one of our recipes:
Mochi Rice (もち米) is a short-grained rice known for it's glutinous texture. This texture comes from the the starch - amylopectin. This brown mochi rice is higher in nutritional value because of its unpolished brown outer shell. The Magnesium and Vitamin B1 contained in our Brown Mochi Rice is nearly 5 times higher than polished rice!
Ingredients: Brown Glutinous Rice from Hokkaido (Hakucho Mochi Rice)
How to Cook:
(Serves 2 bowls of rice)
150g (180ml), Brown Sticky Rice
190g, Filtered Water
- If you are using a rice cooker with the water lines on it, you can follow the "glutinous rice" water line. If you do not have a line for glutinous rice, it should be somewhat less than the line of 'white rice'. Some rice cookers may have an indication of "SWEET" line which will be for the glutinous rice. (If follow the "brown rice line" it will be too wet)
- Pour water up to the line and let it soak for 2 hours. This is a longer soaking time compared to Japanese white rice due to the fact that this is brown sticky rice and it will take longer for the soaking time. By allowing the rice to soak for a sufficient time, the result after cooking will be puffy and better.
- After the 2 hours, Press the "cook" button and cook as usual. Serve hot! (cold sticky rice is also nice too!)
This rice is so totally amazing I've been eating nothing else since I discovered it. I always loved sticky rice, but there was only ever white. Until Hachuko. It's so rich and filling and the texture is so much more interesting than normal brown rice, you can't even compare. It's also great to mix in vegan/vegetarian burgers for, again, texture, but also as a binder (it's gets very perfectly super sticky when it dries in the fridge over night). I always have it in my pantry.