Homemade Glutinous Rice (wine Fermented Rice)

Homemade Glutinous Rice (wine Fermented Rice)

1. First of all, wash the rice container to make sure that there is no oil. Wash 500 grams of glutinous rice thoroughly, fill it with water and soak for more than 10 hours. It can be put in the refrigerator in hot weather.

2. Pay attention to the amount of water when soaking the rice, and make sure that the rice grains are soaked in the water. The glutinous rice swells when it is soaked, and it will swell about twice, so the container should be larger.

3. The soaked glutinous rice will shatter with a twist with your fingers. Rinse the swollen glutinous rice without water control.

4. The steamed rice baskets and pots must be cleaned carefully and carefully to ensure that there is no oil. Pad the soaked glutinous rice with a steamed cloth, and use chopsticks to pierce some air holes on it.

5. Let the water boil and steam for half an hour. Do a large amount at a time, you can open the lid in the middle and sprinkle some boiling water on the rice. After steaming, take it out and place it in an oil-free and clean container. Let it cool indoors to 30-40 degrees. Do not let it cool completely. The mash will be sweeter and more fragrant.

6. Angel Sweet Liquor Koji 3g. Take 2g of it and melt it with 400g of 30°C warm water.

7. Put on disposable gloves and mix 400g of melted koji into the glutinous rice that has been dried to the warmth of your hand.

8. Slightly compact the rice grains with your hands, and poke a small cone-shaped pit in the center with your fingers, and spread the remaining 1 gram of koji evenly on the surface of the rice layer and around the pit.

9. Cover the lid or wrap it in plastic wrap. After 24 hours of fermentation at 30 degrees in summer, you can see liquid seeping from the small pit, and you can smell the fermented wine aroma when you open the lid. Wrap a small quilt in winter and place it near the heater.

10. The picture below shows that after 24 hours of fermentation, I opened the lid and took a look. There was a small amount of water leaking out of the pit, and it smelled of a delicate fragrance. I picked a grain of rice with chopsticks and tasted it. I found that it was not mellow yet. Pour half a cup of cold boiled water whose temperature does not exceed 30 degrees. Cover and continue to ferment.

11. After waiting for 12 hours, open the lid and you will be able to smell the strong sweetness. The originally scattered rice grains also became a whole pile, floating in the liquid, and the small pit was also full of clear liquor. At this time, you can add cold boiled water and put it in the refrigerator to prevent it from fermenting and getting old.

12. Dig a piece with a spoon, the rice grains are tightly glued together and can be eaten raw.

13. You can also dilute it with water, add it to the egg mixture after heating, or cook it with the small glutinous rice balls.

14. If you do a lot at a time and want to save it, you can put it in a clean bottle, do not tighten the lid completely, leave a little space for exhaust, and place it in a steamer for 5-10 minutes. After turning off the heat, tighten the lid immediately and store at room temperature.

Tips:

Make sure that the container in contact with the rice is clean and oil-free.