Fermenting cooked rice is a very old Chinese, Japanese, Korean and other S E Asians tradition, the main use is to make rice wine. Fresh partially fermented rice is very sweet, great to eat as it is like a rice pudding or use for cooking.
In Chinese sweet fermented rice is called ??? 'tian jiu niang' or ?? 'lao zao'. This is not rice pulp after rice wine is filtered. The cooked rice is only
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