I have added fermented
rice as a breakfast item to add variety and to reduce the monotony of eating
mainly bread as carbohydrate in the morning. It is sweet and mildly sour with a
nice aroma and very easy to digest. It can also be eaten as dessert.
 |
| black sticky fermented rice |
The act of
fermentation imparts more nutrients to rice through the action of moulds/yeasts
in the culture and in eliminating anti-nutrient like Phytic acid. I recently
learned that Phytic acid's presence in nuts, seeds, beans and grains make a lot
of nutrients un-bio-available to our body.
Ferment less polished
rice like black or brown rice and black or red sticky rice is better for the
higher nutrients content.
1. Wash rice a few
times until water is clear, soak for 12 hours. Long soaking makes rice
fast to cook through.
2. Pour away soaking
water and place rice in a wide pan, add water until 2cm above rice level. Bring
to boil then simmer for around 10 minutes, stirring regularly to mix top and
bottom rice. Taste to check that grains are reasonably soft, switch off fire
and close lid to let it cool down to around 35˚C.
 |
| black sticky rice with culture |
3. In a clean container, place a layer of
rice then sprinkle finely pounded rice culture, repeat until the top. Make a
hole in the centre to see when liquid starts to form.
4. Cover with lid and place in an oven
with a bowl of hot water, give the rice a stir every 12 hours and renew the
bowl of hot water. It should be ready after 36 hours. Keep in fridge to
slow down fermentation.
5. Eat as such or warm
it up slightly.
No comments:
Post a Comment