Mochi Rice

Mochi rice is a specialty variety of rice consumed mainly in Japan. Infact, it is considered to be the traditional rice of Japan. Mochi-gome or Mochi rice is a sacred food for solemn occasions. It was considered much more sacred than the roasted or raw foods, or simply boiled dishes. Hence mochi rice has always been attributed with very high value as a 'super food'.

Description of Mochi Rice

• Mochi rice is a hulled, short grain, glutinous white rice. This Rice has a very high starch content, which makes Mochi extremely sticky.
• This type of rice is also known as sweet rice or waxy rice. Its flavor is mild and slightly sweeter than conventional rice, but the rice is not sweet and most palates would not detect any sweetness.
• Mochi rice has many of the functional properties of waxy corn, which is also very high in amylopectin and protein.
• Ordinarily, the Japanese cook rice by boiling; mochi rice, however, is steamed. Even more unusual than ordinary rice, when steamed and ground it becomes malleable and easy to mold into different shapes.

Usage of Mochi Rice

• Mochi is often used to make confections, crackers, rice balls, rice cakes and rice molds.
• Its sweet flavor and starchy consistency make it a good choice for making rolls.
• Due to its sweet, starchy nature, it also makes a wonderful rice pudding.
• Mochi is most frequently used to make Rice Cakes.
• Another favourite treat is mochi ice cream balls, in which a ball of ice cream is wrapped with mochi dough so you can hold it in your hands while you eat it.