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["Lightly rinse the uncooked rice, then put the rice and water in a pot, and steam until tender for 30 minutes to 1 hour.", "(If using a rice cooker, set it to the porridge setting.)", "Once it starts to steam, mix it to cool down to 65C.", "Fill a thermos with boiling water to warm.", "Crush the rice malt into pieces, and thoroughly mix into the rice porridge.", "A few minutes after mixing it in, the glue-like consistency of the porridge will become smooth.", "If the mixture starts to get too cool, set the bowl on a double boiler, and reheat to 60C while continuously stirring.", "Discard the hot water from the thermos, add the porridge, then keep warm.", "In order to evenly ferment the contents, lightly shake the thermos every 2 hours.", "It should be done after 8 to 10 hours.", "It's tasty either hot or cold.", "Enhance the taste with grated ginger and a pinch of salt.", "Store it in the refrigerator.", "Storing it at a low temperature will slow the fermentation.", "It will keep for 1 week.", "If stored for too long, the lactic acid will ferment and become acidic.", "If you want to store it for a long time, heat to 80 or 90C, then store it in the freezer.", "It will keep for about 1 month without becoming sour.", "Related recipe: Amazake Pancakes.", """Homemade Yeast Starter Made with Amazake"".", """Bacon and Eggs on Amazake Pancakes"".", """Amazake and Hassaku Icy Sherbet"".", "Amazake Dora-yaki.", "Another name for amazake is ""drinkable IV"
