Brown Rice Amazake from Germinated Brown Rice (with Miyako-Koji)
Brown Rice Amazake from Germinated Brown Rice (with Miyako-Koji)

Hello everybody, it’s me again, Dan, welcome to my recipe page. Today, I will show you a way to prepare a special dish, brown rice amazake from germinated brown rice (with miyako-koji). It is one of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.

Brown Rice Amazake from Germinated Brown Rice (with Miyako-Koji) is one of the most popular of recent trending foods on earth. It’s simple, it is quick, it tastes yummy. It is appreciated by millions daily. Brown Rice Amazake from Germinated Brown Rice (with Miyako-Koji) is something that I have loved my entire life. They’re fine and they look wonderful.

No more equipment than a bamboo steamer is needed. Follow this simple recipe and instructions, and you can make Brown Rice Koji right in your kitchen! Put the rice into a container that is larger than the amount you have so you can work with it.

To begin with this particular recipe, we have to first prepare a few ingredients. You can cook brown rice amazake from germinated brown rice (with miyako-koji) using 6 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Brown Rice Amazake from Germinated Brown Rice (with Miyako-Koji):
  1. Prepare 180 ml Brown rice
  2. Make ready 540 ml Water
  3. Take 1 bag Miyako-koji (or rice malt)
  4. Prepare Necessary items:
  5. Get 1 machine A rice cooker that can make porridge and regular rice
  6. Take 1 set Disposable chopsticks

It has been found that germinated grains in general have nutritional advantages. Fragrant jasmine and cranberry - germinated brown rice puff and dried cranberry coated with jasmine tea flavored chocolate. A cereal bar perfect for relaxing and enjoying the crisp texture, cranberry sweet and sour taste, and the elegant aroma of jasmine. Taste Amazake & Dry Banana - sprouted brown.

Instructions to make Brown Rice Amazake from Germinated Brown Rice (with Miyako-Koji):
  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.

You need brown rice to make GBR. White rice has had the hull removed, which means that it is no longer capable of germinating. I have heard about Amazake and koji. But there has to be something without koji, too. Making brown rice koji is much more difficult than polished rice koji.

So that is going to wrap this up with this exceptional food brown rice amazake from germinated brown rice (with miyako-koji) recipe. Thanks so much for your time. I’m sure you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!