How to Make Appetizing Easy Homemade Brown Rice Amazake with a Yogurt Maker

How to Make Appetizing Easy Homemade Brown Rice Amazake with a Yogurt Maker Delicious, fresh and tasty.

Easy Homemade Brown Rice Amazake with a Yogurt Maker. Great recipe for Easy Homemade Brown Rice Amazake with a Yogurt Maker. I was about to make amazake in the rice cooker as usual, but I was using it for something else. It cooks rice properly and deliciously every time.

For extra nutrition, I use brown rice in my amazake preparation.

I use a clean compost bucket, something to put under it, and a towel.

Instructions: Wash and rinse the rice.

You can cook Easy Homemade Brown Rice Amazake with a Yogurt Maker using 5 ingredients and 12 steps. Here is how you achieve that.

Ingredients of Easy Homemade Brown Rice Amazake with a Yogurt Maker

1. You need 300 grams of Brown rice cooked as usual.

2. It’s 300 grams of Water.

3. It’s 100 grams of Dried koji rice malt.

4. It’s of Equipment.

5. It’s 1 of Yogurt maker.

Soak it for at least a few hours, but overnight is best.

Don't let the long instructions deter you.

Place the rice and soaking water in a non-aluminum pressure cooker.

Bring to a boil and up to pressure.

Easy Homemade Brown Rice Amazake with a Yogurt Maker instructions

1. Prepare cooked brown rice. This is 3 rice cooker cups (540 ml) of brown rice (measured before cooking) with 1/3 a rice cooker cup (60 ml; measured before cooking) of adzuki beans, cooked the usual way..

2. Put the cooked brown rice and water in a sauce pan. Simmer for about 10 minutes, and it will become like rice porridge. Turn the heat off and let it cool down to 60°C..

3. Break the rice malt up with your hands and add it to the pan. Mix well to blend with the rice porridge..

4. This is how it looks with the rice malt mixed into the porridge..

5. Transfer this to the yogurt maker, and keep it warm (If you can set the temperature, set it to 50 to 60°C)..

6. Taste it 12 hours later. If its really sweet, switch the yogurt maker off. Mix the porridge up 2-3 times during these 12 hours..

7. The rice grains and beans will still be intact..

8. If you dont like it to be grainy, puree it in a blender..

9. The result is a thick, creamy amazake cream that has a subtle adzuki bean taste..

10. You can use this amazake cream as a sweetener in desserts and drinks a little at a time, so transfer it to a storage container and freeze immediately..

11. Even if you freeze the amazake, it wont solidify due to the high sugar content. You can scoop out as much as you want to use in cooking..

12. This is the koji (rice malt) I used..

Stir the container well, and the brown rice amazake is finished.

But with the yogurt-maker, I was ready to go.

I used brown rice and koji and although it turned out okay, I didn't like how it was a little too rustic-tasting.

The rice kernels were too firm and the brown rice over-powered the faint sweetness.

That said, amazake made with brown rice has more vitamins than white rice.