Instructions
Prepare the Rice:
Wash the rice thoroughly to remove any impurities and excess starch.
Cook the rice according to package instructions. Make sure the rice is fully cooked but not overly mushy.
Cool the Rice:
Allow the cooked rice to cool to room temperature. This step is crucial as hot rice can kill the yeast.
Mix the Yeast:
In a small bowl, dissolve the active dry yeast in a small amount of lukewarm water. Let it sit for 5-10 minutes until it becomes frothy, indicating that the yeast is active.
Combine Ingredients:
In a large bowl, mix the cooled rice with the activated yeast. Stir thoroughly to ensure that the yeast is evenly distributed throughout the rice.
Ferment:
Transfer the mixture to a fermentation vessel or jar. Cover it with a cloth or paper towel secured with a rubber band. This allows the mixture to breathe while keeping out contaminants.
Place the container in a warm, dark place for 24 to 48 hours. The exact time will depend on the desired level of fermentation and ambient temperature.
Check the Fermentation:
After 24 hours, check the rice for signs of fermentation, such as a slight tangy smell and perhaps some bubbles. Taste a small amount to determine if it has reached the desired flavor and texture.
Enjoy or Cook Further:
Once fermented, the rice can be eaten as is, or you can use it as a base for other dishes. It can be added to soups, made into pancakes, or even used to create a type of rice pudding.
Serving Suggestions
Savory Pancakes: Mix the fermented rice with chopped onions, green chilies, and herbs to make savory pancakes.
Sweet Porridge: Add milk, sugar, and cardamom to the fermented rice and cook it down into a creamy porridge.
Conclusion
Mixing yeast with rice not only revives a traditional cooking method but also enhances the rice’s nutritional value and flavor profile. This simple yet transformative recipe is a testament to the ingenuity of ancient culinary practices and is definitely worth exploring in your kitchen. Give it a try and be amazed by the versatility and benefits of fermented rice!
Thanks for your SHARES!
My Irish grandma taught me this recipe, and I swear I make it all year long!
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