Brown Rice Amazake From Germinated Brown Rice (With Miyako Koji) Recipe by cookpad.japan
Cooking Instructions 1 Soak the brown rice in water for 24 hours changing the water in between to germinate it. When it's done soaking, pour out the leftover water. 2 Pour the rice into the rice container up to the third cup line or as much as you'd like, and then pour in a large amount of water and set it to make the porridge. 3 Cool the porridge to 60℃ degrees and mix in the scrunched up bag of koji. (Cool to the degree that you can stick your pinky finger in for about 5 seconds.) 4 Use the disposable chopsticks and create a gap that is about as thick as a pair of scissors between the lid and the machine. Let it sit for 10 hours and let the porridge return to room temperature. (Mix 1-2 times during this time.) 5 After 10 hours it's done! How to drink it: Mix a small amount with water and add in a little bit of salt. Boil once and drink. 6 How to store it: You can store it in the fridge or the freezer. 1 cup is about 200 grams. I froze it in 200 gram portions. 7 I made this porridge with germinated brown rice but of course you can make porridge with regular rice and rice malt. You can even make it with regular rice porridge. Enjoy making it in many different ways. 1 Soak the brown rice in water for 24 hours changing the water in between to germinate it. When it's done soaking, pour out the leftover water. 1 Soak the brown rice in water for 24 hours changing the water in between to germinate it. When it's done soaking, pour out the leftover water. 2 Pour the rice into the rice container up to the third cup line or as much as you'd like, and then pour in a large amount of water and set it to make the porridge. 2 Pour the rice into the rice container up to the third cup line or as much as you'd like, and then pour in a large amount of water and set it to make the porridge. 3 Cool the porridge to 60℃ degrees and mix in the scrunched up bag of koji. (Cool to the degree that you can stick your pinky finger in for about 5 seconds.) 3 Cool the porridge to 60℃ degrees and mix in the scrunched up bag of koji. (Cool to the degree that you can stick your pinky finger in for about 5 seconds.) 4 Use the disposable chopsticks and create a gap that is about as thick as a pair of scissors between the lid and the machine. Let it sit for 10 hours and let the porridge return to room temperature. (Mix 1-2 times during this time.) 4 Use the disposable chopsticks and create a gap that is about as thick as a pair of scissors between the lid and the machine. Let it sit for 10 hours and let the porridge return to room temperature. (Mix 1-2 times during this time.) 5 After 10 hours it's done! How to drink it: Mix a small amount with water and add in a little bit of salt. Boil once and drink. 5 After 10 hours it's done! How to drink it: Mix a small amount with water and add in a little bit of salt. Boil once and drink. 6 How to store it: You can store it in the fridge or the freezer. 1 cup is about 200 grams. I froze it in 200 gram portions. 6 How to store it: You can store it in the fridge or the freezer. 1 cup is about 200 grams. I froze it in 200 gram portions. 7 I made this porridge with germinated brown rice but of course you can make porridge with regular rice and rice malt. You can even make it with regular rice porridge. Enjoy making it in many different ways. 7 I made this porridge with germinated brown rice but of course you can make porridge with regular rice and rice malt. You can even make it with regular rice porridge. Enjoy making it in many different ways. 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