Ingredients:

  • 1.5 cups (300g) Mochigome (Japanese glutinous rice)
  • 1.75 cups (420ml) Water
  • 0.5 tsp (3g) Fine sea salt
  • 0.25 cup (50g) Granulated sugar
  • 1 tbsp (14g) Unsalted butter, softened
  • 0.5 tsp (2.5ml) Vanilla extract

Instructions:

  1. Place the Mochigome in a fine mesh strainer and rinse under cold running water, gently swirling for about 60 seconds until the water runs mostly clear, then drain thoroughly.
  2. Combine the rinsed rice, water, and salt in a heavy-bottomed pot. Bring to a boil over medium-high heat, then immediately reduce to the lowest setting, cover with a tight-fitting lid, and simmer for 25–30 minutes without lifting the lid.
  3. Remove the pot from heat and let it sit, covered, for 10 minutes. Remove the lid and fold in the sugar, butter, and vanilla using a cutting motion with a wooden paddle until glossy.