Homemade Mochi

Source:Jody Hoag,Celiac List

Ingredients:

2 cups sweet brown rice

2 & 1/8 cups water

pinch of salt 

Decorations:

raisins

cinnamon

pumpkin seeds

sesame seeds

sunflower seeds

Instructions:

1.  Wash & drain rice.

2.  Pressure-cook by starting it on low flame for 30 minutes, turn to high and bring up to pressure. 

3. Reduce heat to simmer, put a flame spreader underneath and cook 20 minutes more, then let it come down from pressure on its own. 

4.  Gather your friends round,now,and turn the steaming sweet rice into a big suribachi. Take turns passing the bowl and pounding as it gets sticky and taffy-like.when everybody agrees it's done ( the smoother the better), turn the oven on.

5.  Make cookie-size shapes and press them flat onto a well-oiled cookie sheet.

6.  Decorate,then bake at 400 degree F preheated oven for 20-30 minutes, until puffed and crispy on top.