Cookbook:Roasted Brown Rice Mochi

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• 2 cups uncooked brown rice
• 2–2 ½ cups water
• 2 pinches sea salt

1. Wash the rice and soak for a couple of hours or overnight.
2. Cook the rice in a pressure cooker until the liquid is absorbed.
3. Grind the cooked rice in a mortar until the grain is completely fluid and sticky. This will take at least 30 minutes of grinding when done by hand.
4. Shape the mash into 2 cm squares. Place the rice squares on an oiled plate and allow to dry for 1–2 days.
5. Keep covered in a cold dry room or in the refrigerator.
6. After this, roast the squares for 5 minutes in a pan.