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View compareHakubai Sweet Rice, 5-Pound
Hakubai Sweet Rice, 5-Pound
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Regular price
$23.35
Sale price
$23.35
Regular price
$33.36
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per
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SKU
WBGROB001OKCQ8OVendor
RusepinProduct Type
Rice & GrainsCouldn't load pickup availability
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Description
Description
Hakubai Mochigome Is A Short Grain Rice. Short Grain Rice Is Used For Oriental Pastries And Specialty Recipes Of Japanese, Korean, Chinese And Southeast Asian Origin. Although Not Usually Eaten Like Regular Rice, Sweet Rice Has Gained Recent Popularity With Gourmet Cooks Because Of Its Versatility.
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Frequently Asked Questions
- Q: What is Hakubai Sweet Rice and how is it different from regular rice? A: Hakubai Sweet Rice, also known as Mochigome, is a short grain rice that is specifically used for making oriental pastries and specialty dishes in Japanese, Korean, Chinese, and Southeast Asian cuisines. Unlike regular rice, it has a higher starch content, making it sticky and ideal for recipes like mochi and rice cakes.
- Q: How can I use Hakubai Sweet Rice in my cooking? A: Hakubai Sweet Rice can be used in a variety of gourmet dishes. It's perfect for making desserts like mochi, rice pudding, or sweet rice cakes. It can also be used in savory dishes that require a sticky rice texture, enhancing the overall flavor and presentation.
- Q: Is Hakubai Sweet Rice gluten-free? A: Yes, Hakubai Sweet Rice is gluten-free. It is made from short grain rice without any added ingredients that contain gluten, making it suitable for those with gluten sensitivities or celiac disease.
- Q: How is Hakubai Sweet Rice sourced and processed? A: Hakubai Sweet Rice is grown and milled in California, ensuring high quality and freshness. The rice is harvested and processed to maintain its natural flavor and texture, and it is certified kosher, making it suitable for various dietary needs.
- Q: What is the best way to cook Hakubai Sweet Rice? A: To cook Hakubai Sweet Rice, rinse the rice under cold water until the water runs clear to remove excess starch. Soak it for at least 30 minutes, then cook it in a rice cooker or on the stove with a water-to-rice ratio of about 1.2 to 1.5 cups of water per cup of rice until tender and sticky.