Rinse the rice under cold water until it’s almost clear. Add mochi mugi to the rice (read the instruction of the package to see if it’s necessary to rinse). Let the rice soak in water for 30 minutes, and then drain water completely over a sieve.
Now transfer the well-drained rice and mochi mugi into the rice cooker, add water until the 1-cup line (200 ml). Then evenly distribute the chopped flowers over the rice. Press “start” to cook the rice.
First wet both of your hands with water in order to keep the rice from sticking to your hands. Gently tap 2-3 finger tips in kosher salt and rub to spread all around your palms (Why using salt? Please read Notes below). If you are using table salt, use half the amount as it is saltier than kosher salt.
Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe in your own words and link to this post as the original source. Thank you.
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