Organic Sweet Brown Rice Mochi, 10.5 oz (300 g)

I have had mochi rice cakes for a few years now and I must say they are such tasty little snacks if you know how to cook them. I have tried steaming them, but this rendered them too gooey and sticky. I have tried baking them in the oven under the broiler and found that they puff out quite nicely and provided that you top them with butter once you take them out of the oven and eat them immediately, they are a wonderful treat if you crave something crunchy yet soft, buttery and salty. I have also tried frying them at very low heat in a little bit of oil and butter in a tightly covered non-stick pan. They are even better this way, but you must turn them over after a couple of minutes to allow them to fully puff out. You can also drizzle them with your favorite sweet: maple syrup or maple butter, honey, granulated sugar, chocolate-hazelnut paste, natural marshmallows, etc. They are equally great with salty fillings: feta cheese and ricotta, almond or other nut butters, cream cheeses or anything else that your inventiveness and taste buds will come up with. Very versatile and great on gluten-free diets.

I bake in the toaster over for 10 minutes then eat with a little maple syrup. Gooey, crunchy and delicious!

After years of thinking mochi was no longer available, I found this product and it's absolutely delicious. Puffed mix of crispy and doughy goodness that all whole grain. And the product has a decent shelf life without needing refrigeration. Just perfect everyday treat!

Sweet brown rice mochi can be baked in the oven or fried/sauteed in a frying pan. For me it is a good change from hot cereal or granola in the morning. The taste is subtle, somewhat nutty. I like that this is an organic product at a time when our food supply is often questionable.

At all I thought Innovation like to wonder if being tailed mother and child brown rice. It was like ordinary rice cake goes well with soy sauce and seaweed.