Rice milk Wikipedia
When you're ready to get started on this simple two-ingredient recipe, you'll want to use the ratio of 1 cup of uncooked rice to 1 teaspoon of the specialty yeast balls ground into a powder. Begin.
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With this recipe, you can easily make authentic Chinese sweet fermented rice wine (jiu niang, 酒酿) at home with 3 ingredients: water, sweet rice (also known as glutinous rice), and yeast. This kind of fermented rice drink is super sweet and very low in alcohol level (2.5% ~ 3.5%). Chinese families (including Chinese kids) love to eat it as a healthy dessert, since it contains a good amount.
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Mirin (みりん, 味醂), or sweet rice wine, is a sweet and syrupy liquid used as a seasoning and glazing agent. Like soy sauce, it is one of the most essential condiments in Japanese cuisine. Similar to sake, mirin is also a type of rice wine but with a lower alcohol content (14% instead of 20%). We use this sweet rice wine in everything.
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Japanese Sweet Rice Wine. Mirin (pronounced MEE-rin) is a type of sweet Japanese rice wine, and an essential ingredient in Japanese cuisine. Mirin is not the same thing as sake, though the two are similar in many respects. As a general rule, true mirin has a lower alcohol content and a higher sugar content than sake (and other rice wines).
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Mix glutinous rice flour and icing sugar in a mixing bowl. Add the boiling hot water. Stir to mix with a spatula at first and when it's not too hot anymore, use a clean hand to mix and knead into a non-sticky dough.
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Lay a thin layer of glutinous rice, on a clean cotton cloth into a steamer and let it steam for 20-30 minutes or until it's fully cooked. Set it aside in a large bowl and let it cool off completely. Use a rolling pin to grind the yeast balls to a fine powder. Slowly pour water into the powder and mix well.
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Mirin is a Japanese sweet rice wine made by fermenting a combination of steamed mochi rice, koji (fermented rice) and shochu (sweet potato alcohol) for 40 to 60 days.
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5 cups of glutinous rice. 10 grams of sweet wine yeast. 1 cup of water. Wash the glutinous rice, and then soak for at least five hours. Make sure there is at least two inches of water on top of the rice. Filter out the water, and then steam the rice for 20 to 30 minutes in a steamer. Let the rice cool down to room temperature.
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Rice Wine vs. Rice Vinegar. Perhaps the easiest way to remember the difference is that rice wine is something you could potentially drink, because it's sweet; rice vinegar would make the sides of your mouth curl in if you drank it straight, as it is too acidic. Use rice wine in dishes where you want to lend sweetness and depth of flavor.
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Mirin, also known as sweet Japanese rice wine, is a syrupy liquid that is used as a seasoning and glazing agent. It is a type of rice wine similar to sake, but with a lower alcohol and higher sugar content. The alcohol content usually ranges from 1% to around 14%. Therefore, it easily burns off during the cooking process.
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Directions. Add the glutinous rice and water into a mason jar or any other heat-proof and leakproof containers. Stir and pour out the water. Repeat a few times, then drain thoroughly. Add 3/4 cups of water and soak the glutinous rice for 1 hour, so the grains have enough time to absorb the moisture.
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Rice wine. Rice wine is a generic term for an alcoholic beverage fermented and possibly distilled from rice, traditionally consumed in East Asia, Southeast Asia and South Asia. Rice wine is made by the fermentation of rice starch that has been converted to sugars. Microbes are the source of the enzymes that convert the starches to sugar. [1]
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1. Rinse 2 cups (400 g) of rice. Measure out 2 cups (about 400 g) of uncooked rice into a large bowl. Completely submerge the rice in water and use your hands or a spoon to swirl the rice around and remove the starches. Drain the water and repeat this process 3 or 4 times until the water runs clear. [1]
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Break up the wine yeast ball and dissolve the powder in 2 cups of water. Once the steamed rice is cooked, mix well with yeast water, and put in your container of choice to let it ferment. Add additional water if needed to make sure the mixture is wet, and the grains are separated from each other. Store in a shady, warm environment (90 F/ 30 C.
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Fermentation is done when the rice wine in the hole is level (or close to) the top of the rice (after 2-3 days). The rice will look like an iceberg—a big floating chunk. Using a clean spoon, taste the wine. It should be sweet and slightly boozy and the rice grains should break apart easily. Keep the jiuniang in the fridge to stop fermentation.
