Choose 10 or 60 lbs
Glutinous rice (mochi rice, mochigome) doesn’t contain any actual gluten and is perfectly safe for people on gluten-free diets. Instead it is extremely high in the starch amylopectin, which makes it exceptionally sticky and soft when cooked. This soft texture lends itself to a variety or rice pastes, rice cakes, confections and rice crackers in addition to the usual rice applications.
Though many people assume this rice is primarily eaten in Japan because of its relatively well known use in Japanese rice cakes called mochi (either whole or ground into mochiko flour), it is actually consumed throughout much of Asia. Besides Japan, glutinous rice is eaten in Burma, China, Korea, Laos, Malaysia, Indonesia, Thailand, Vietnam and the Philippines as part of both sweet and savory dishes.
Store mochi rice in an air-tight container in a cool, dry place.
Twelve months or more.
RECIPES & TIPS
Mochi rice can be used boiled or steamed whole, pounded into dense rice paste (mochi) after cooking for use in pastries, or ground into glutinous rice flour (mochiko). As a short cut to the somewhat laborious (but traditional) pounding method used to make mochi, some chefs steam ground mochi rice until it is cooked, then stir it into a paste.
In Japan mochi paste is roasted or grilled for savory applications or formed into filled balls for sweet pastries. The fillings are most frequently pastes in the center, but sometimes whole adzuki beans or other ingredients are mixed into the dough instead. In a few pastry recipes the dough is rolled into very thin sheets and then wrapped around a sweet filling.
Mochi rice pastries can be filled with a wide variety of items, but their most commonly paired ingredient is cooked & sweetened adzuki beans, either whole or blended into a paste. Other flavorings sometimes added to adzuki fillings include cinnamon, green tea, taro root, ginko nuts and butter.
Because red bean paste can be very sweet, these pastries occasionally have matcha green tea powder blended into the dough or used as a dusting ingredient. Most often they are simply served with a hot cup of green tea on the side.
In other parts of Asia mochi rice is used as a savory ingredient, often similarly to other Asian white rice varieties.