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Chinese Mochi Rice

My friend, LeeAnn Imanaka has shared this ONO recipe!  This is the recipe that she uses as a stuffing for the "Stuffed Kabocha."  A delicious and easy rice cooker recipe!

Posted By: Christine Souza
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Prep Time: 15 min. | Cook Time: 30 min. | Ready In: 45 min.
Ingredients: Print   Add to cart
US Metric
  • 3 cups mochi rice, washed (regular measuring cup)
  • 1 cup*rice, washed
  • 2 cans chicken broth
  • 1 cube chicken bouillon
  • 1 teaspoon Hawaiian salt

Cooking Process:

Line bottom of rice cooker with rice.  Add mochi rice, chicken broth, crumbled bouillon cube, and Hawaiian salt.  Steam.

Add to steamed rice:

1 cup lup cheong, steamed and chopped.

1 cup cooked ham, chopped (I used chopped chicken thighs instead and added some shoyu and oyster sauce)

1/2 cup dried shiitake mushrooms (soaked and chopped)

1 can water chestnuts, chopped.

Heat above ingredients in a large pot while rice is cooking.  Toss rice in large pot a little at a time to the meats and mix.  Top with sesame seeds.

Note:  Char siu, ground pork, and roast pork may be substituted for meats.

*Rice cooker cup = 3/4 cup rice




how to serve:

You can use this rice to stuff your Kabocha, or just eat as a side dish.

Thank you LeeAnn!