Sweet Fermented Rice (Jiu Niang)
Sweet Fermented Rice combines the aroma of wine and rice, and its alcohol content is low and rich in nutrients.
Servings: 3
Calories: 236kcal
Ingredients
- 1(500g) cup sticky rice (glutinous rice
- 1(350ml) cup cold boiled water
- 4g Chinese distiller’s yeast
Instructions
- Wash the glutinous rice and soak it in the cold water for one night until you can mash the rice with your hands. In summer, you should soak it in the refrigerator.
- Drain the rice, wrap it in gauze or cotton and put it in a steamer. Steam it for 30-40 minutes after the water is boiled.
- To disinfect and remove bacteria, you should cook the container and the spoon in another pot and set aside. (The container should be made of glass, enamel or porcelain.)
- Pour the rice into the pot, which just cooks the container for cooling.
- Add the cold boiled water and Chinese distiller’s yeast in the pot. And mix it well with the rice by the clear spoon.
- Pour the rice into the container. The surface of the rice is flattened with a spoon. Dig a hole in the middle of the rice with a spoon.
- Seal the container and set aside in a warm place. Fermented the rice for 36-48 hours until the center hole is filled with 2/3 rice wine.
- Put the Jiu Niang in the refrigerator and keep it ready. If you like juice, you can add some cold water or mineral water. Please take it for two or three hours after adding water.
Notes
1. All containers and tools need to be cooked to remove bacteria and disinfection. And you also need to avoid them secondary contamination.
2. Before mixing the Chinese distiller’s yeast, the temperature of the rice and container shouldn’t be higher than 30 degrees. Otherwise, the Chinese distiller’s yeast would be inactivated. And then the rice will not ferment. Of course, if the temperature is too low, the Jiu Niang will become sour.
3. You need to adjust the fermented time of Jiu Niang according to their specific circumstances. The warmer, the faster the Jiu Niang matures. And insulation is required in winter.
4. It is best not to touch the rice directly with your hands. It is recommended to wear plastic gloves or a layer of plastic wrap.
5. In the process of making fermented rice, if the long white hair grows on the rice, it indicates that the temperature is too high, but it can still be eaten. If the rice grows the long colored hair is meaning the material is not clean, it is recommended not to eat.