Fermented Rice
Fermented rice is the base of one of my favorite dishes, rice wine soup, and for a long time I would buy it premade and it was never quite the same as what I ate growing up. My mom figured out an easy way to make it and now I can make my own whenever I want. The process takes three days, but it's mostly hands-off time as the rice ferments and it requires only a couple stirs each day. Use it to make my favorite rice wine soup or add it to fish or shrimp dishes.
Ingredients
- 2 cups sweet rice
- Yeast ball, broken into four pieces
Instructions
- Prepare the sweet rice using either a rice cooker or on the stovetop. Cool the hot rice (so it doesn't kill the yeast) to room temperature and transfer it to a large glass or ceramic bowl.
- Smash one piece of the yeast ball (you won't use the other 3 pieces) into a powder. Add the yeast powder to the rice and stir to combine. Cover the rice with plastic wrap and keep it in a cool, dark place for three days.
- Check the rice once a day as it ferments. You will notice liquid accumulating in the rice, so give the rice a stir each time you check on it. After three days there will be a lot of liquid, which means the rice is ready to eat. At this point, you can serve the rice and keep the leftovers in the refrigerator. The rice will continue to ferment as it sits in the refrigerator which will give it an even stronger flavor.
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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