Roasted Brown Rice Mochi
Roasted brown rice mochi turns whole-grain rice into chewy squares with nothing more than a pressure cooker and a mortar. Pounding the cooked grains until they turn sticky is what gives mochi its elastic texture, and brown rice leaves a nuttier, earthier flavor than the usual white. The squares dry for a day or two, keep well, and take only five minutes in a pan when you want them.
Instructions
Wash the rice, then soak it in water for a couple of hours or overnight.
Cook the soaked rice with the water and sea salt in a pressure cooker until all the liquid has been absorbed.
Grind the hot cooked rice in a mortar until the grains break down completely and the mash turns sticky and fluid. By hand this takes at least 30 minutes.
Shape the mash into squares about 2 cm across and set them on an oiled plate. Leave them to dry for 1 to 2 days.
Keep the dried squares covered, either in a cold dry room or in the refrigerator, until you are ready to cook them.
Roast the squares in a pan for 5 minutes, then serve.
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