Nara chagayu

Rinse the Japanese short-grain rice under cold running water until the water runs clear, then drain well.

In a separate heatproof vessel, steep the Hojicha tea leaves in 200 grams of hot Water for 5 minutes. Strain the Hojicha tea leaves and reserve the brewed Hojicha tea.

Combine the rinsed Japanese short-grain rice, the brewed Hojicha tea, and the remaining 600 grams of Water in a heavy-bottomed pot.