1 cup rice
3-½ cups water
Cook in a medium-size pot on top of range. (Do not cook in rice cooker.) Bring rice to a boil, then cover and reduce heat to low; simmer for 10 minutes. Turn off heat and let stand for a few minutes. Add ¼ teaspoon salt just before serving.
1-2/3 cups mochigome (sweet rice) 1/3 cup rice 2 cups water 3 tbsp. black sesame seed 1-1/2 tbsp. sugar 1/4 tsp. salt (for 6 balls) Filling & Coatings: 1 can tsubushi-an 1 can koshi-an 3 tbsp. kinako 2 tbsp. sugar 1/8 tsp. salt (for 6 balls) Wash rice and drain and let stand for about…
