The Ultimate Guide to Making Delicious Purple Glutinous Rice Wine: A Traditional Vietnamese Delicacy

Selecting Glutinous Rice

To choose the right delicious glutinous rice, you should purchase rice harvested around March with the following characteristics:

+ Color: Choose grains with a deep purple color, avoiding those with a whitish coating or discolored bellies.

+ Taste: Delicious glutinous rice has a mild sweetness and pleasant aroma when chewed.

+ Shape: Look for round grains, tapered at both ends, and of uniform size.

Choosing Ferment for Rice Wine

Ferment for rice wine contains microorganisms that help convert starch into sugar, which then ferments into alcohol. There are many types of ferment available in the market today, but you must be cautious when choosing to avoid buying low-quality ones that may affect your family’s health.

Good-quality ferment is made from rice flour and 32 traditional Chinese medicinal herbs. It has a white color, is round and puffed, about the size of a small teacup, and emits a distinctive aroma without any mold.

Secret to Making Delicious Glutinous Rice Wine

Before cooking, glutinous rice should be soaked for 4-6 hours. After cooking, spread the rice evenly to avoid lumps, ensuring the ferment is distributed uniformly.

Use 100g of finely ground or crushed ferment for every 10kg of glutinous rice, sprinkling it over the rice while it’s still slightly warm. Gently mix the rice and ferment without mashing the rice grains.

Wrap the rice in lotus, banana leaves, or foil and place it in a steamer without touching the bottom, ensuring the lid is tight. Alternatively, you can put the rice in a glass jar, filling only 2/3 of its capacity, to allow adequate airflow and stimulate microbial activity for starch conversion.

After 3-4 days, you’ll have a delicious and inviting jar of glutinous rice wine.