Hakucho Brown Mochi Rice (白鳥 Sweet Brown Glutinous Rice) - 1kg

Hakucho Brown Mochi Rice (白鳥 Sweet Brown Glutinous Rice) - 1kg

FoodCraft

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

Steps: 

1) If you are using a rice cooker with the waterlines on it, you can follow the "glutinous rice" waterline. 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)

2) 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.

3) 2 hours later, press the "cook" button and cook as usual. Serve hot! (cold sticky rice is also nice too as used in Thai mango rice dessert!)

    152.0 152.0 152.0 HKD

    152.0

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    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

    Steps: 

    1) If you are using a rice cooker with the waterlines on it, you can follow the "glutinous rice" waterline. 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)

    2) 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.

    3) 2 hours later, press the "cook" button and cook as usual. Serve hot! (cold sticky rice is also nice too as used in Thai mango rice dessert!)

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