Black Rice Glutinous Rice

Name: Black Rice Glutinous Rice
Total time: 1 d
Yield: 2
Cuisine: Chinese
Ingredients: 250g black rice; 2 pcs Rice koji; 50g Glutinous rice; Some Cold water

by Wanshanhong

5.0 (1)

Favorite

Difficulty

Normal

Time

24h

Serving

2

Fermented glutinous rice (glutinous rice) with steamed rice (glutinous rice) and fermented with rice wine koji (a special kind of microbial yeast) is called distilled rice wine, rice wine, sweet wine, sweet rice wine, glutinous rice wine. , Rice wine, distiller's grains and so on.
The mash is sweet and warm, contains sugar, organic acids, vitamins B1 and B2, etc., which can invigorate qi, promote body fluid, promote blood circulation, disperse masses, and reduce swelling. It is not only good for pregnant women to reduce swelling, but also suitable for breastfeeding women.
In addition to making glutinous rice, glutinous rice can also be made with black rice, red yeast rice, etc. The fermented glutinous rice will also have slightly different flavors depending on the rice used. The effect is roughly the same, but the rice nutrition The ingredients are different, there will be a little difference in the nutritional content. The main reason why the color of black rice is different from other rice is that its outer cortex contains anthocyanin pigments, which have a strong anti-aging effect. Studies at home and abroad have shown that the darker the rice color, the stronger the anti-aging effect of the epidermal pigment. The effect of black rice pigment is the strongest among rice of various colors. In addition, this pigment is also rich in flavonoid active substances, which are 5 times as much as white rice, which has a great effect on preventing arteriosclerosis. Therefore, the nutrient content of mash made of black rice will be higher than that of white rice.
The mash also has the effect of warming up the body. Every time I make the mash, I can't wait to eat a bowl or drink a glass of filtered wine, and I feel warm after eating. Three or nine days of severe cold are coming soon. It is a good choice to eat some glutinous rice every day. It is healthy and delicious! "

Ingredients

Black Rice Glutinous Rice

1. Soak the black rice in cold water for a day, soak until the rice can be crushed by hand

2. I also soaked glutinous rice and steamed the soaked rice for 1 hour

3. I added one-fifth of the white glutinous rice to the steamed black rice, so that the fermentation effect will be better. If the black rice is very sticky, you can use black rice instead of white glutinous rice.

4. Let the rice cool to a slightly warm state, add a little bit of cold water to break up the rice. Don’t have too much water, just loosen the rice just enough to prevent it from forming a ball, and don’t have excess water, then pour in the rice koji and mix evenly

5. Compact the mixed rice with chopsticks, and then shake a hole in the middle with the chopsticks. This is called a nest.

6. Sprinkle a little more rice koji on the surface and in the nest

7. Finally, pour a little bit of cold water into the nest, the amount of water is 8-9 parts full into the nest

8. Then cover the lid, keep warm at about 30 degrees (2 degrees up and down is best), and then keep warm and ferment for about 24 hours

9. This is what it looks like after a day of fermentation, and the wine is already out

10. It can be seen from the side that the rice has been floating in a cluster

11. Continued to ferment for more than ten hours, the wine is more, and the rice is pressed down to see more clearly

12. Looking at it from the side, the rice floats closer, and there is more wine. The mash at this time is sweet and tastes great. Eat and drink directly, or boil eggs, make noodles, etc., whatever you eat is delicious

Tips:
1. Fermented glutinous rice must ensure that the utensils and containers are oil-free, and the fermented containers, including chopsticks, must be boiled and disinfected in advance with boiling water to avoid infection by bacteria.
2. The freshly fermented mash is slightly sweet, but if it is left at room temperature, it will continue to ferment. The taste of the wine will become stronger and stronger, and it will even become sour. Therefore, the fermented mash is best stored in the refrigerator, and the low temperature slows down and continues to ferment. process.