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Easy Homemade Brown Rice Amazake With A Yogurt Maker Recipe

Easy Homemade Brown Rice Amazake with a Yogurt Maker Recipe
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Prepare the ingredients before making Easy Homemade Brown Rice Amazake with a Yogurt Maker in your home. Then, follow these steps below to serve Easy Homemade Brown Rice Amazake with a Yogurt Maker for your family or friends.

Ingredients: Easy Homemade Brown Rice Amazake with a Yogurt Maker

  • 300 grams Brown rice cooked as usual
  • 300 grams Water
  • 100 grams Dried koji rice malt
  • Equipment
  • 1 Yogurt maker

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

If you have prepared the ingredients needed, now time to start cooking. There are 12 steps you must follow to make Easy Homemade Brown Rice Amazake with a Yogurt Maker in your home by yourself.

    Step 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.
  • Step 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.
  • Step 3
  • Break the rice malt up with your hands and add it to the pan. Mix well to blend with the rice porridge.
  • Step 4
  • This is how it looks with the rice malt mixed into the porridge.
  • Step 5
  • Transfer this to the yogurt maker, and keep it warm (If you can set the temperature, set it to 50 to 60°C).
  • Step 6
  • Taste it 12 hours later. If it's really sweet, switch the yogurt maker off. Mix the porridge up 2-3 times during these 12 hours.
  • Step 7
  • The rice grains and beans will still be intact.
  • Step 8
  • If you don't like it to be grainy, puree it in a blender.
  • Step 9
  • The result is a thick, creamy amazake cream that has a subtle adzuki bean taste.
  • Step 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.
  • Step 11
  • Even if you freeze the amazake, it won't solidify due to the high sugar content. You can scoop out as much as you want to use in cooking.
  • Step 12
  • This is the koji (rice malt) I used.
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