Fermented Rice ? Sweet with a touch of Alcohol (Jiu Niang)

Yes, a touch of Alcohol!

Fermented rice is a popular dish in Asia. It contains high concentrations of pro-biotic bacteria. “The enzymes degrade anti-nutritive compounds and thereby make edible, with enhanced flavour and aroma, things that otherwise would be indigestible and/or unpalatable.” (Source).  From a traditional Chinese medicine’s perspective, the fermented rice increases the blood circulation, which is especially beneficial for women.

For me, it is another type of comfort food and makes me a bit nostalgia. Through thousands trials and failures, finally I am able to make this fermented rice exactly the same as I had back home! I can not wait to share with my dear blogger friends this recipe:

what you need:

Sweet rice and Ferment rice starter (or yeast ball, which you can get in Asian supermarket)

An airtight container, such as “lock and lock”. Airtight container is very important: the first half of the fermenting process needs oxygen to generate ‘sweetness’; while the second half, which generates ‘alcohol’ taste, should be absolutely absent of oxygen.  

Steps:

1. Soak about 2 cup of sweet rice at least 6 hours.

2. Steam the sweet rice for 40 minutes; then, rinse them in the running cold water for 1 minute.

3. in the mean time, grind the yeast ball really well, so that it can be well mixed with the steamed sweet rice.

4. Mix the starter and the sweet rice ; sprinkle the rest of the starters on the top of the steamed rice:

5. Close the lid, put the container in the warm place (about 60 – 70 F will do).

6. Wait, patiently, till you see the ‘rice wine’ comes out of the sweet rice chunk. It may take up to two – three days.  Then , it is time to enjoy!

As I said, it is sweet, a bit creamy, and tinged with a wine aroma.Please please please, don’t have it if you will drive or operate machinery…It DOES make you DRUNK!!!  :-)