Easy Homemade Brown Rice Amazake with a Yogurt Maker. Great recipe for Easy Homemade Brown Rice Amazake with a Yogurt Maker. I was about to make amazake in the rice cooker as usual, but I was using it for something else. Amazake requires only two or three ingredients.
Koji + cooked rice An easy way to maintain the right temperature is to use a rice cooker or a slow cooker set on warm. I have a Brød & Taylor Bread Proofer & Yogurt Maker (affiliate link,) which I use for most of my ferments. Then you can serve it hot or cold. You can have Easy Homemade Brown Rice Amazake with a Yogurt Maker using 5 ingredients and 12 steps. Here is how you cook it.
Ingredients of Easy Homemade Brown Rice Amazake with a Yogurt Maker
- Prepare 300 grams of Brown rice cooked as usual.
- It’s 300 grams of Water.
- It’s 100 grams of Dried koji rice malt.
- You need of Equipment.
- You need 1 of Yogurt maker.
Thanks for posting about one of our favorite drinks. Sake lees are dissolved in hot water and sugar is added in to sweeten the lees. This is a standard macrobiotic dessert recipe. Our family's version is very easy to make.
Easy Homemade Brown Rice Amazake with a Yogurt Maker step by step
- Prepare cooked brown rice. This is 3 rice cooker cups (540 ml) of brown rice (measured before cooking) with 1/3 a rice cooker cup (60 ml; measured before cooking) of adzuki beans, cooked the usual way..
- Put the cooked brown rice and water in a sauce pan. Simmer for about 10 minutes, and it will become like rice porridge. Turn the heat off and let it cool down to 60°C..
- Break the rice malt up with your hands and add it to the pan. Mix well to blend with the rice porridge..
- This is how it looks with the rice malt mixed into the porridge..
- Transfer this to the yogurt maker, and keep it warm (If you can set the temperature, set it to 50 to 60°C)..
- Taste it 12 hours later. If it's really sweet, switch the yogurt maker off. Mix the porridge up 2-3 times during these 12 hours..
- The rice grains and beans will still be intact..
- If you don't like it to be grainy, puree it in a blender..
- The result is a thick, creamy amazake cream that has a subtle adzuki bean taste..
- You can use this amazake cream as a sweetener in desserts and drinks a little at a time, so transfer it to a storage container and freeze immediately..
- Even if you freeze the amazake, it won't solidify due to the high sugar content. You can scoop out as much as you want to use in cooking..
- This is the koji (rice malt) I used..
My husband's parents had given us some summer oranges, and I also had some homemade brown rice amazake, so I made this for the first time in quite a while. Some commercial brown rice amazake is more grainy. Easy Homemade Brown Rice Amazake with a Yogurt Maker I was about to make amazake in the rice cooker as usual, but I was using it for something else. Koji is a mold that is at the heart of many different Japanese ferments. It is used to make miso, sake, amazake, rice vinegar, soy sauce and mirin.