Earlier this month, I started a fermentation project. Rice wine. Here's the original post.
I started a batch of rice wine with sticky rice. Why? Because Mark Bittman said to start with sticky rice.
Well, damn. It got scortched on the radiator in the apartment. I made a second batch, again with sticky rice, eight days ago, which has failed to thrive.
I thought my yeast was bad.
So I made a batch with Jasmine rice (Lady Farmer brand if you're curious) three days ago and it's produced enough liquid to taste.
Three days old! I have made rice wine. Look at the photograph, you can see it.
Upon closer inspection, the sticky rice is also beginning to produce a little liquid. Woot!
But the jasmine rice is my rice wine rock star.
It tastes like sweet sake. I've only taken a few drops from the end of a straw, but I'd be completely comfortable cooking with it.
I can't wait to see what the sticky rice flavor profile will be.