Brown Rice Amazake in a Rice Cooker

1. 1

   Rinse the brown rice, and soak it in water overnight if possible.

2. 2

   Drain off the soaking water, and add 3 times the volume of the rice (4.5 cups, 900 ml) to make rice porridge.

3. 3

   (It takes 30 minutes in a pressure cooker.)

4. 4

   You can make it in a rice cooker if your machine has a porridge-making function.

5. 5

   Cool the cooked porridge down to about 65 C.

6. 6

   Add the rice malt (break it apart well if you are using fresh rice malt) and mix well while cooling the porridge to about 60 C.

7. 7

   Put the porridge in a rice cooker and keep it warm.

8. 8

   Cover with a kitchen towel and leave the lid slightly open.

9. 9

   When you are making this for the first time, check the temperature after 1-2 hours.

10. 10

    Make sure it doesn't get hotter than 70 C.

11. 11

    Mix up the porridge several times.

12. 12

    Start tasting it after about 6 hours.

13. 13

    When it's as sweet as you want it to be, it's done.

14. 14

    For me it takes about 10 hours.

15. 15

    Transfer to a storage container.

16. 16

    It can be stored safely in the refrigerator for about 2 weeks.

17. 17

    In the freezer (divided into small batches) you can store it for about 3 months.

* Per serving · 4 servings · Values may vary.

No additional tips available.