Steps for preparation

  • Grind enough dried yeast for 1 full tablespoon to a fine powder.
  •  Cook rice (5 cups of any white rice) as you normally would.
  •  Once the rice is cooked, stir around the rice in the rice cooker or pot your cooked it in.
  •  Then sort of loosen and fluff the rice up to remove clumps.
  •  Spread the rice onto your very clean working surface to cool it. Work through the rice when it is cools enough to touch, loosening up any clumpy bits.
  •  Cool the rice down so that there is just a little bit of warmth left, really not very warm at all, sort of a tepid temperature.
  •  If the rice is too hot when you add the yeast, you will get sour rice beer.
  •  If the rice is too cold,it will take longer to ferment.
  •  Sprinkle the ground up dried yeast over the rice, then mix it in very well with clean hands
  •  Pour the rice mixture in your prepared container.
  •  Cover it with a lid.
  •  Swaddle it like a baby in a couple of warm blankets
  •  Leave it 4-5 days in a warm place. Don’t open it in the meantime
  •  Once your beer is done, you will want to transfer it to another clean container, and add about 3 cups of water, and then put it in the refrigerator