Recipe: Perfect Brown Rice Amazake in a Rice Cooker

Brown Rice Amazake in a Rice Cooker. ★ To Cook Amazake with Rice Koji. In a rice cooker bowl, add the rinsed short grain rice. Turn the rice cooker on to "keep warm" (or "extended keep warm") setting and cover with a cloth towel.

It is already designed to cook brown rice correctly, so all you need to do is use the rice cooker instructions for brown rice. If not, don't give up – you can still cook brown rice, just keep following my directions below. The key to perfectly preparing brown rice in a rice cooker is getting the ratio of rice to water correct so that your rice comes out fluffy, tender, and delicious. You can have Brown Rice Amazake in a Rice Cooker using 3 ingredients and 8 steps. Here is how you cook that.

Ingredients of Brown Rice Amazake in a Rice Cooker

  1. It’s 200 grams of Rice malt (or brown rice malt).
  2. Prepare 300 ml of Brown mochi or short-grain rice (or regular brown rice).
  3. Prepare 3 of times the amount of the rice Water.

Rice cookers are great for quickly preparing dishes, either for a single meal or for a week's worth, but figuring out how to use the time-saving. It depends on how good the thermal pot is too, but I found it. Brown rice takes longer to cook because it absorbs water more slowly, your rice cooker doesn't care. When you first try brown rice in your cooker, keep an eye on it.

Brown Rice Amazake in a Rice Cooker instructions

  1. Rinse the brown rice, and soak it in water overnight if possible.
  2. Drain off the soaking water, and add 3 times the volume of the rice (4.5 cups, 900 ml) to make rice porridge. (It takes 30 minutes in a pressure cooker.) You can make it in a rice cooker if your machine has a porridge-making function.
  3. Cool the cooked porridge down to about 65 °C.
  4. 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.
  5. Put the porridge in a rice cooker and keep it warm. Cover with a kitchen towel and leave the lid slightly open.
  6. When you are making this for the first time, check the temperature after 1-2 hours. Make sure it doesn't get hotter than 70 °C.
  7. Mix up the porridge several times. Start tasting it after about 6 hours. When it's as sweet as you want it to be, it's done. For me it takes about 10 hours.
  8. Transfer to a storage container. It can be stored safely in the refrigerator for about 2 weeks. In the freezer (divided into small batches) you can store it for about 3 months.

When the water level gets low, check the rice for doneness. If it's undercooked add a small amount of water and continue cooking. Non-alcoholic drink made with Koji rice, this can be enjoyed by. How to Cook White Rice in a Rice Cooker, According to My Korean Mom. Brown rice generally takes more time and more water than white.

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