The brown rice is one of the staples of Japanese cuisine, and it’s one of my favorite ways to use up all the brown rice that’s been left out of my rice cooker.
I’ve made it several times over the years, but my version is the best one I’ve found.
It’s easy to prepare, and you can easily use it to make mochis, and as a substitute for other brown rice dishes.
Here are the steps you’ll need to make it:1.
Make the brown sugar, rice syrup, and starch: Combine all the ingredients in a large bowl and mix with a fork until smooth.
You don’t want it too thick, so don’t let it stick together.
Add some water if it doesn’t quite work out well.2.
Mix in the rice: Add the rice syrup to the flour and mix thoroughly.
You’ll see a mixture of grains and liquid.
Add the remaining ingredients to the bowl, and mix until it’s all combined.3.
Cover the bowl and let it sit in a cool, dark place for a few hours.
When it’s time to use it, cut into 1-inch pieces and fill the bowls.
Let it sit at room temperature for 10 minutes.4.
Use the mochies as a rice substitute: Heat a skillet over medium heat, and add the muchies.
Add a splash of oil and cook for about 5 minutes.
The mochic will be soft and golden brown.
It’ll turn golden brown when it’s cooked through.5.
Use as a brown rice substitute for brown rice: If you prefer brown rice, you can add a splash or two of water and cook the machips until golden brown and slightly crispy.
Use them as a replacement for brown or rice rice rice mashes.
The rice will hold its shape as well.6.
Serve it up: Add brown rice rice or brown rice starch to a bowl and sprinkle with mochie powder, sesame seeds, and some rice vinegar.
Serve the munchies as you would brown rice.
You can also top with shredded cabbage, but I find the crunchyness of the rice gives the muffins a nice texture.