I’ve made a few posts with my recipe for rice beer, but they were unnecessarily complex. After a few years of making it, I have it down to the absolute basics. I’s super easy to make with very little effort on my part and it’s fast. You can have ~18 pints ready to drink within about 6 days for about $12 with no expensive specialty equipment. It’s been made in China for about 9000 years.
While boiling 1-1/2 gal spring water in a 12 quart stockpot, I soak and rinse 12 cups of sweet glutenous rice 3 times. When the water is at a rolling boil i add the well-drained rice and stir constantly until it gets thick. I remove from heat and stir a little longer to make sure the bottom doesn’t burn. Cover and let sit overnight.
I use a sturdy metal spatula to layer the cooled rice (it’s thick and sticky) into a 2 gallon glass jar (walmart – $10 – cookie jar? with lid) with 2 crushed Chinese yeast balls. The temp doesn’t seem to matter as long as it’s cooler than 100F. I don’t worry about sterilization, and haven’t had a problem. Wet a white tea towel and put between jar and lid. Put in a cooler in a warm room for 24 hours.
Stir after 24 hours and then twice a day for 4-5 days. It should be bubbling merrily. When the floating rice gets thin, scoop 4 cups into a new, clean bucket (Home Depot) lined with a paint strainer (mesh bag w elastic) and squeeze liquid out, Toss waste rice. Continue until all rice is strained.
I use Grolsch bottles (about 18 of them) and a funnel. Leave room for expansion; stop where bottle narrows and cap it. Put in a soft-sided cooler (in case of explosions LOL) for 2 days to bottle ferment (I like it fizzy) and then put the cooler in the fridge until cold. Before opening a bottle, put in freezer for 15-20 minutes to reduce the pressure, It opens like a shaken champagne bottle – POW! Drape with a tea towel or open outside; sometimes you have to burp it.
Everyone LOVES this drink! I hope you enjoy my recipe