Sweet fermented rice

Overview

There are many ways to eat sweet fermented rice. If you search on the Internet, you will find many recipes, such as fermented fermented rice dumplings and egg flower fermented rice. I really like to eat it directly, especially in summer. Add some water to the fermented fermented fermented rice and steam it in a pot. , and then put it in the refrigerator to refrigerate. The sweetness of the glutinous rice itself plus the soft and glutinous rice will make it feel sweet and soft in the mouth. It feels much better than drinks and ice cream. At least there are no additives. The sweetness comes from the glutinous rice itself.

Tags

• dessert
• drinks
• home cooking
• cold water
• glutinous rice
• jiuqu

Ingredients

Steps

1. 1 Wash the glutinous rice and soak it in water. The amount of water should not cover the rice. In summer, I always put it in the refrigerator to soak overnight; the rice should be soaked until it breaks into pieces when twisted by hand;

   

2. 2 Add enough water to the steamer, put a grate on it, cover it with cage cloth or gauze, and spread the soaked rice evenly on top; don’t put too thick rice in one layer, as too much rice will make it difficult to steam through. There must be a process of stirring and sprinkling water in the middle;

   

3. 3 Turn on medium heat, keep steaming for 30 minutes on medium heat after the water boils; taste the rice, it feels chewy and tough, and the rice is crystal clear one by one;

   

4. 4 After turning off the heat, take out the rice with the grate and let it cool down. In summer, it can be brought to room temperature, and in winter, it can be brought to hand temperature;

   

5. 5 Put the koji in a bowl and let a little water dissolve the koji;

   

6. 6 Boil the containers and tools used for making fermented rice in boiling water for a while and then sterilize them;

   

7. 7 After the rice cools down, put the rice into the container;

   

8. 8 Pour the soaked koji into the rice and stir while pouring;

   

9. 9 Add an appropriate amount of cold boiled water according to the softness and hardness of the rice, but do not add water to turn it into thick porridge;

   

10. 10 Use a spoon to flatten the mixed rice and make a hole in the middle to facilitate observing the degree of fermentation of the rice;

    

11. 11 Cover with plastic wrap and then the lid; put it in a dark place to ferment;

    

12. 12 The current temperature - room temperature is around 28 degrees. After fermentation for two days and two nights, there is already water in the nests of the rice;

    

13. 13 Shake the basin and the rice will slide all over, indicating that the rice wine is ready;

    

14. 14 Pour an appropriate amount of cold boiled water into the rice, use a knife to cut the rice into pieces (I used a plastic basin for fermentation, and changed it to a stainless steel basin when steaming), put it in a steamer, steam it for 10-15 minutes after the water boils, take it out, and eat it while it's hot;

    

15. 15 After cooling, put it in a crisper and store it in the refrigerator; when eating, scoop the rice and soup into a small bowl and eat it directly;