How to Dry Out Sticky Rice
Glutinous rice, also known as sticky rice or sweet rice, is commonly used to make a Japanese specialty dish known as mochi. The sticky quality is desirable because it allows the rice to be pounded and smashed until it forms a uniform ball, sort of like a large ball of rice dough. The rice ball remains incredibly sticky after pounding, which makes it nearly impossible to roll out flat or shape. Dry rice flour helps dry out the sticky rice without compromising the rice flavor.
Things You'll Need
- Rice flour
Instructions
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Spread a generous layer of rice flour over a counter work surface.
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Coat your hands well with the rice flour. Pick up the ball of sticky rice and transfer it to the flour-covered counter. The flour on your hands helps prevent the rice ball from sticking to your hands.
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Dust the rice ball with the rice flour until the surface is covered.
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Knead the rice just as you would knead bread dough, working the outside of the rice ball to the inside to incorporate the rice flour. Add more rice flour a little at a time as you knead the dough. Continue this process until most of the stickiness is removed from the rice ball. The rice shouldn't be completely dry, but you should be able to pick it up without it completely sticking to your hands.
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