[ChristinLee]

maybe I'm mistaken, having never actually made mochi before, but according to many of my macro cookbooks (including The Self-Healing Cookbook, by Kristina Turner) "Sweet Brown Rice" is used in mochi. It is a very glutinous brown rice that is also great cooked with aduki beans, made into patties and fried. I've found it in bulk in many natural food stores, including Whole Foods, and is probably available online via the Kushi Store...