Osmanthus Fermented Rice

Osmanthus Fermented Rice

1. Wash the glutinous rice in advance and soak it for more than 4 hours until the rice can be crushed by squeezing it with your hands.

2. Spread gauze on the steamer, then spread the soaked rice evenly on it, and steam it on high heat for about 30 minutes, until the glutinous rice is in a transparent state without any sandwiches.

3. Rinse the steamed glutinous rice with cold boiled water, then add the koji and mix well.

4. Put the mixed glutinous rice into a clean container and flatten it with a spoon.

5. Make a hole in the middle of the rice. (Conducive to better fermentation)

6. Put it in the oven, turn the function knob to ferment, turn the upper and lower temperature to between 35-40 degrees, and turn the time counterclockwise to normal.

7. After 24 hours, open the oven and you can smell the wine and then you can take it out of the oven. Just sprinkle with osmanthus.

Tips:

1. The glutinous rice must be soaked in advance, otherwise the steamed rice will have rice cores.
2. The steamed rice must be rinsed with cold boiled water to let the rice disperse.
3. The koji must wait until the rice is cooled before putting it in, otherwise it will scald the bacteria to death.
4. Take it out and put it in the refrigerator at room temperature to stop the fermentation, otherwise the rice will be empty and the wine will taste too strong and not tasty.