These ube mochi are not only pleasing to look at, they taste great too. Perfect for an easy dessert or a treat for morning tea.| The Rice Chick
I still remember the first mochi I ever had: the anko (red bean paste) softly glistening through the translucent mochi, and the coating of fine mochiko (rice flour) clinging to my fingers as I picked it up. Carefully I opened its beautiful plastic wrapping and took my first bite of heaven. The flavor had a richness and depth that far surpassed the sugary explosion of sweets that I was accustomed to, and the chewiness reminded me of incredibly soft, fresh taffy. I was in ecstasy… Which might...| arigatojapan.co.jp
Creamy, cosy, and comforting rice pudding with oat milk. Make this quick stovetop rice pudding today and enjoy it for breakfast or dessert.| The Rice Chick
Chewy, delicious, and oh so scrumptious mochi pancakes. So simple and easy to make you'll be craving them for breakfast every morning!| The Rice Chick
I’m Emily, the founder and cook behind The Rice Chick. Being raised in a family that absolutely loves to cook, I found a passion to cook in the kitchen from a young age. Since I was a child, I have been obsessed with rice. I always had to have rice with whatever I ate, I […]| The Rice Chick