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Wash 2 cups of uncooked short grain white rice for 3 to 4 times, until the water becomes clear. Soak the rice in 3 cups of cold water overnight. After soaked, the rice grains should be easily crushed with fingers. Drain the water.
Pour the drained rice grains add to rice cooker and add 1 ½ cup rice and turn on. Let it go till it goes off. Does madder if it still a bit after its ready. Rice should be nice and translucent.
Transfer the steamed rice to a stand mixer bowl, add 2 tbsp of unsalted butter. Use a flat beater to mix the rice over medium speed for 40 minutes. If it to stick add rice flour until it resembles playdough with a bit of stick.
40 minutes later, transfer the rice cake dough to a nonstick silicone pastry mat, or cover the countertop with a few layers of food wrap to prevent rice cakes from sticking onto it.
Knead the rice cake dough with your hands for about 5 minutes until it looks and feels smooth. If the dough is very sticky, cover it with plastic food wrap, and keep it in the fridge for 1 hour until it's completely cooled down.
To make Japanese rice cakes (kiri mochi), divide the dough into two halves, press one half into ½-inch-thick, and cut into cuboids.
To make Korean rice cakes (garaetteok), take a small piece of dough, roll it into a ½-inch-diameter cylinder, and cut into 2-inch-long pieces.