Fermented rice

A unique sweet taste and healthy to eat.

1. Soak 500gm white rice in water over night.

2. Cook 1 part soaked rice in 1 part water. Stir and cool to around 35˚C.

3. Pound a ball of rice yeast into powder with a tbsp of sugar.

4. Mix rice with yeast, cover with fling film.

5. Keep in a warm place around 30˚C, traditionally wrap up with duvet. I found the best is to keep in an oven with a bowl of hot water, for 36-48 hours, stir after 24 hours.

6. When it tastes sweet, keep in the fridge to slow down fermentation.

7. Eat as such, or with a poach egg in a little water.