Rice, rice wine.... stay close to me.....don't let me be alone...it's tearin' me apart...
Oh, no it's not tearin' me apart but as I started this post, Bob Marley's "Red, Red Wine" kept running through my head.
So, back to rice wine. I've been playing with rice wine for a couple of months.It's easy to make, sweet and delicious (but not cloyingly sweet). Unfortunately, two cups of rice yielded about a half cup of wine. So I 've been using -- and sharing -- it sparingly.
But a half cup of rice wine is just not enough.
I need more so I made another batch. A double batch.
And this is how:
Rice Wine Recipe
4 cups Jasmine rice
8 cups water
2 dried yeast balls
Rinse rice in warm water. Bring eight cups of water to a simmer in a heavy-bottomed stock pot. Add rice, bring the mix back to a boil. Reduce heat to a low simmer and cook for 20 minutes. After 20 minutes, remove from heat and allow to sit, undisturbed, for 10 - 15 minutes.
While the rice cooks, grind two yeast balls* in a mortar and pestle. Shopping for specialty ingredients is easy for me -- I live about ten minutes from Fubonn, a gigantic Asian mall anchored by a killer grocery store.
When the rice is done and rested, tip it out onto a butcher block and cool it by moving it around with a bench scraper, chopping it and moving it to keep it from clumping.
The goal is to cool the rice evenly.
Four cups of cooked rice will almost fill a gallon-sized jug.
Close the jar, seal it and put it in a warm place.At my old apartment, I had a perpetual warm spot over the radiator. But in my new house, I have no constantly warm heat source.
So, I put it on the heat vent in the living room.
I may have to use a heating pad to keep the rice warm.
I think you should make this at home. I can't think of an easier hooch to make without a still.
* The yeast balls are from the Asian market. I think I found them in the noodle aisle.