Japanese Sweet Rice

Posted on 24. Jan, 2010 by grace in Ingredients, Japanese

Japanese rice is short grain rice that becomes sticky when cooked. Most rice is sold with the outer portion of the grains polished away. Unpolished rice is considered less delicious by most people but is more nutritious and healthier than the polished one. A second major rice variety used in Japan is mochi rice. It is almost translucent and is more sticky when cooked than conventional Japanese rice, It is commonly used for sekihan (cooked mochi rice with red beans), sushi or rice cakes.