Rice wine is a must-try delicacy during the Duanwu Festival, also known as the Double Fifth Festival, celebrated on the 5th of May in the lunar calendar. With this simple recipe, you can easily make a delicious and nutritious batch of rice wine at home.
1. Ingredients for Making Rice Wine
– Glutinous rice: 500 grams
– Rice wine yeast: 6 grams
– Salt: 1 teaspoon
– Water: 500 ml
2. Steps to Make Rice Wine
Step 1: Prepare the Ingredients
– Rinse and soak the glutinous rice for 4 to 6 hours. Drain and rinse again, then set aside to let it dry.
Step 2: Cook the Rice
– Add a pinch of salt to the rinsed rice and mix well. This will enhance the flavor of the rice.
Using a steamer:
Fill the steamer with water and bring it to a boil. Place the rice in the steamer and steam for about 30 minutes until cooked. Steaming ensures even cooking and prevents the rice from becoming mushy or dry.
Using a regular pot:
Add the rice to the pot and pour in just enough water. Cook the rice on the stove, paying attention to the heat to ensure even cooking. Once the rice starts to boil, stir it with a spoon or chopsticks to prevent it from sticking to the pot.
Using a rice cooker:
Add the rice to the rice cooker, along with the appropriate amount of water (usually half a joint of the finger above the rice level). Press the cook button and let the rice cooker do its magic.
Once the rice is cooked, spread it out on trays or plates to let it cool down slightly before mixing with the yeast.
Step 3: Prepare the Yeast
Grind the yeast into a fine powder and sift it through a strainer. This ensures that the yeast is evenly distributed when mixed with the rice, facilitating the fermentation process.
Step 4: Ferment the Rice Wine
Evenly sprinkle the yeast over the cooled rice and mix thoroughly. Transfer the mixture to an airtight container or a glass jar with a lid. Let it ferment at room temperature in a cool, dry place, ensuring that the container is not left too open.
After 3 to 5 days, check the rice wine. If it has a pleasant alcoholic aroma, no trace of yeast smell, and a slightly sweet taste, it’s ready to be served. For a stronger alcoholic flavor, you can ferment it for an additional 1 to 2 days.
Once fermented to your liking, you can enjoy the rice wine immediately or store it in the refrigerator for later consumption. It can be eaten as-is or paired with yogurt for a unique flavor combination.
3. Notes on Fermenting Rice Wine
– Feel free to experiment with different types of glutinous rice, such as black glutinous rice or brown glutinous rice, to find your preferred flavor and texture.
– When mixing the rice with yeast, it’s best to use warm rice to activate the yeast. Avoid using hot rice as it can kill the yeast.
– Rice wine develops a stronger alcoholic flavor over time. If you prefer a milder taste, store it in the refrigerator to slow down the fermentation process.
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