Mochi with a bold black rice twist: this homemade mochi is made from glutinous wild black rice, packed with antioxidants and nutrients. It has a slightly nuttier flavor than white mochi and a beautiful purple hue. Below you’ll find a clear, SEO-friendly guide to make wild black rice mochi at home using a mochi maker.
This recipe grew from earlier popular posts like Brown Rice Mochi and other mochi experiments. Using glutinous wild black rice for mochi is one of my favorite experiments because it yields a distinct color, flavor and nutritional profile.
What is Glutinous Wild Black Rice?
Wild black rice, sometimes called forbidden rice, is a whole-grain rice used in East Asian cooking. Historically considered a luxury in China, it remains pricier than standard white rice but is prized for its health benefits. Its deep purple-black color comes from anthocyanin, a potent antioxidant linked to anti-inflammatory and other protective effects.
Wild black rice has exceptionally high antioxidant activity compared to other rices, which contributes to its health appeal.
Why You’ll Love This Recipe
- Naturally gluten-free and whole-grain
- Sticky, sweet and slightly nutty texture
- Striking purple-black color
- High in antioxidants, fiber, vitamins and minerals
- Supports eye, heart and immune health
Ingredients & Equipment
Note: Glutinous (sweet) wild black rice is different from regular wild or forbidden rice. Make sure you use glutinous / sweet wild black rice when making mochi for the best results.
- Glutinous wild black rice (uncooked, whole grain) — this variety becomes sticky and chewy when steamed and pounded into mochi.
- Water for soaking and steaming
- Salt (about 1 tsp, added during pounding)
- Sugar (optional, about 3 Tbsp) to taste
- Sesame oil, vegetable or neutral oil for greasing
- Mochi maker — a dedicated appliance that steams and pounds soaked rice into mochi. It simplifies the process and yields consistent results.
- Food processor (optional) — to grind soaked rice into a coarse flour for a smoother texture
- Silicone spatula or wet/oiled hands for shaping
How to Make
How to Make Wild Black Rice Mochi
STEP 1
Wash and rinse the glutinous wild black rice until the water runs clear.
STEP 2
Soak the rice in plenty of water (about 2 cups water per 1 cup rice) overnight, roughly 8–12 hours. Drain, then refill with fresh water so the rice remains submerged and refrigerate for an additional 36 hours to fully soften the tougher outer husk of wild sweet rice. This extended soak is important for glutinous wild black rice; white sweet rice requires a much shorter soak (8–12 hours).
STEP 3
After soaking, drain and pulse the rice in a food processor until it resembles coarse sand. This optional step helps break down the outer husk and leads to a smoother mochi.
STEP 4
Prepare the mochi maker by filling its water reservoir (about 2 cups, or follow your machine’s instructions).
STEP 5
Place the ground (or whole, soaked) glutinous wild black rice into the steamer bowl and fit it into the machine.
STEP 6
Close the lid and press STEAM. The steaming cycle typically takes about 30 minutes; the machine will alert you when complete.
STEP 7
When steaming finishes, open the lid and press POUND. As the machine begins to pound, add salt, sugar (if using) and at least ½ cup of water. Glutinous wild black rice is tougher than white rice, so the extra water helps the machine form smooth mochi.
STEP 8
While the mochi is pounding, you may need to scrape the bowl sides with a spatula and add a little more water as needed. Continue pounding until the mixture is smooth and supple, about 15–20 minutes total.
STEP 9
When the mochi looks smooth, pour it onto a tray greased with sesame or neutral oil. Use a silicone spatula or oiled fingers to press the dough evenly into the pan.
STEP 10
Allow the mochi to cool, then flip it over and cut into squares with scissors or a sharp knife.
STEP 11
Enjoy the mochi immediately, or freeze pieces in a single layer in a large freezer bag. Thaw at room temperature or microwave briefly when ready to eat.
Variations & Serving Ideas
1. Stuffing Ideas
- Sweetened red bean paste (anko) — a classic filling for mochi.
- Sweetened white bean paste — milder and smooth.
- Ice cream — for mochi ice cream treats.
- Nutella or other chocolate-hazelnut spreads (if nut-free is not a requirement).
2. Waffled!
How to Waffle Glutinous Wild Black Rice Mochi
Place mochi squares on a preheated waffle iron and cook for about 3 minutes. The mochi will puff and crisp on the outside while staying chewy inside—great for waffles or “moffles.”
Is “Glutinous” Rice Gluten-Free?
Yes. “Glutinous” describes the sticky texture of the rice, not gluten. Glutinous rice is naturally gluten-free and suitable for gluten-free diets.
Recipe Summary
Wild Black Sweet Rice Mochi (Using a Mochi Maker)
Ingredients
- 5 cups glutinous wild black rice, uncooked (soak overnight)
- Water for soaking and steaming
- 2 cups water for the mochi maker reservoir
- 1 tsp salt
- 3 Tbsp granulated sugar (optional)
- ¼–½ cup additional water to add while pounding (as needed)
- Oil (sesame, vegetable or neutral) for greasing
- Filling options: sweetened bean paste, ice cream, chocolate spread, etc.
Instructions (brief)
- Wash and soak the rice in ample water overnight (8–12 hours). Drain and refill with water, refrigerate about 36 hours to fully soften.
- Drain and grind the soaked rice in a food processor to a coarse flour; transfer to the steamer bowl.
- Fill the mochi maker reservoir with water and fit the steamer bowl in place. Steam per machine instructions (about 30 minutes).
- When steaming finishes, switch to POUND. Add salt, sugar and at least ½ cup water as the machine pounds. Scrape the bowl sides as needed and add more water to achieve a smooth, supple dough.
- When mochi is smooth (around 15–20 minutes of pounding), transfer to a greased tray, press evenly, cool and cut into pieces.
- Enjoy fresh, or freeze in a single layer and thaw before serving.
Notes
The extended soaking is essential for glutinous wild black rice to soften the husk and produce tender mochi. White sweet rice requires a much shorter soaking time.
