I love mochi. But, I'm a poor college student, and none of the grocery stores near me carry sweet rice. They do however have normal, white rice flour. I'm debating trying to make a pseudo-mochi by adding some (maybe a 1tb?) corn starch to the rice flour. I know its not the same but I think it'd be a pretty close approximation, and a perfectly acceptable substitute. Can anyone think of any reason why this wouldn't work?