Wild Rice Wine

Name: Wild Rice Wine
Total time: 2 d
Yield: 2
Cuisine: Chinese
Ingredients: 400g Glutinous rice; 100g Wild rice; 4g Koji; Some water

by Tian Luo girl

4.7 (1)

Favorite

Difficulty

Easy

Time

48h

Serving

2

By the way, didn’t you write a recipe for wild rice a few days ago? I have been asking what is wild rice, where to buy it, how tastes it is, and it’s not easy to be cooked, what nutrients are it, and what Chinese medicine is used with it? It's like a dealer...) There are all kinds, and most people ask about taste~
The taste of wild rice is very similar to oatmeal. It is not oatmeal, but oatmeal with a long yellow husk. It is crunchy on the outside and very chewy~ Suddenly I felt that I might be able to make a fuss again~ During the summer vacation last year I went to Lanzhou to play and fell in love with the local dessert, sweet glutinous rice. Basically, everyone eats ramen in the morning and I eat glutinous rice. Everyone eats ramen at noon and I eat glutinous rice after ramen. Everyone eats ramen at night. A Guoguo eating sweet glutinous rice is like growing outside the door of Du Ji's sweets...Although some gray beans stuffed with skins are also good, how can it compare with my passion for sweet glutinous rice!
Later, I made a recipe from Du Ji Sweets. I didn’t expect people to be very generous, saying that the sweet mash is fermented from oats. Thanks to my tongue and brains, I feel a slight smell of wine. I go home to a dead horse and be a live horse. I tried the medical rice wine koji, and after adjusting it twice, it turned out to be a success! Try some rice wine for such a similar taste of wild rice! But because the shell of wild rice is really hard, add glutinous rice together~

Ingredients

400g Glutinous Rice
100g Wild Rice
4g Koji
Some Water

Wild Rice Wine

1. Soak wild rice in cold water one night in advance

2. Soak the glutinous rice a few hours in advance

3. Then add glutinous rice to the rice cooker, add a little water, and add wild rice

4. Steam for half an hour, the glutinous rice will absorb a little more water, then mix it, spread it out and let it cool.

5. After it's cold, add half a pack of koji and mix it vigorously

6. Then pour in some cold water

7. Then put the mixed rice into the inner bucket of the bread machine

8. Put a plastic bag or plastic wrap on it

9. Just press a rice wine program! It was about one day. After the temperature in Shanghai was low, I added another six hours after sending it.

Tips:
1. About why I need to add water: I didn’t add water when I did it before. I didn’t add water when steaming or fermenting, but the rice would be a bit harder in the heart when it came out, so I improved it a bit and added water. Not only the strains are easy to mix, but also after the fermentation is finished, there will be no hard cores of rice, and the glutinous ones are delicious;
2. It's a cliche, all containers must be oil-free, and they must be blanched with boiling water!