Hey everyone, it’s me again, Dan, welcome to my recipe page. Today, I’m gonna show you how to prepare a special dish, brown rice amazake from germinated brown rice (with miyako-koji). It is one of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.
No more equipment than a bamboo steamer is needed. Follow this simple recipe and instructions, and you can make Brown Rice Koji right in your kitchen! Non-Alcoholic Amazake Made with Rice Koji.
Brown Rice Amazake from Germinated Brown Rice (with Miyako-Koji) is one of the most favored of recent trending meals on earth. It’s simple, it’s quick, it tastes delicious. It’s appreciated by millions daily. They’re nice and they look fantastic. Brown Rice Amazake from Germinated Brown Rice (with Miyako-Koji) is something which I’ve loved my whole life.
To get started with this particular recipe, we have to prepare a few components. You can have brown rice amazake from germinated brown rice (with miyako-koji) using 6 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make Brown Rice Amazake from Germinated Brown Rice (with Miyako-Koji):
- Prepare 180 ml Brown rice
- Make ready 540 ml Water
- Make ready 1 bag Miyako-koji (or rice malt)
- Prepare Necessary items:
- Take 1 machine A rice cooker that can make porridge and regular rice
- Prepare 1 set Disposable chopsticks
You need brown rice to make GBR. White rice has had the hull removed, which means that it is no longer capable of germinating. I have heard about Amazake and koji. But there has to be something without koji, too.
Steps to make Brown Rice Amazake from Germinated Brown Rice (with Miyako-Koji):
- Soak the brown rice in water for 24 hours changing the water in between to germinate it. When it's done soaking, pour out the leftover water.
- Pour the rice into the rice container up to the third cup line or as much as you'd like, and then pour in a large amount of water and set it to make the porridge.
- Cool the porridge to 60℃ degrees and mix in the scrunched up bag of koji. (Cool to the degree that you can stick your pinky finger in for about 5 seconds.)
- Use the disposable chopsticks and create a gap that is about as thick as a pair of scissors between the lid and the machine. Let it sit for 10 hours and let the porridge return to room temperature. (Mix 1-2 times during this time.)
- After 10 hours it's done! How to drink it: Mix a small amount with water and add in a little bit of salt. Boil once and drink.
- How to store it: You can store it in the fridge or the freezer. 1 cup is about 200 grams. I froze it in 200 gram portions.
- I made this porridge with germinated brown rice but of course you can make porridge with regular rice and rice malt. You can even make it with regular rice porridge. Enjoy making it in many different ways.
The Bridge rice milk made from italian rice, water and an oil. Fragrant jasmine and cranberry - germinated brown rice puff and dried cranberry coated with jasmine tea flavored chocolate. A cereal bar perfect for relaxing and enjoying the crisp texture, cranberry sweet and sour taste, and the elegant aroma of jasmine. Taste Amazake & Dry Banana - sprouted brown. Germinated brown rice has been soaked long enough for the process of germination (growing a seed) to begin.
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