How to Make Fermented Rice: A Lazy Little Guide

Fermented rice, also called sweet fermented rice, popular in Asian countries, is a nutritious and delicious food. It is called "tian jiu niang" or "lao zao" in China, "amazake" in Japan, "khao mahk" in Thailand, "tapai" or "tape" in Malaysia and Indonesia, to name just a few.

Fermented rice is rich in natural sugar, multiple minerals, amino acids, and vitamins, which are very beneficial to health. It has historically been consumed as a nourishing and even healing food for the aged and the sick. Many families in Asia still keep the tradition of making fermented rice at home.

But the traditional ways to make it is rather complicated and time-consuming, hindering many people to do it nowadays. By refining the old techniques, this book provides a short-cut to the DIY process of fermenting rice. Compared with traditional method, the simplified way as given by this book can drastically save you time in preparation and reduce labor and work load, but still with very good result.

The key to this method is a steam and/or hot water resistant container, which is employed from start to end. It will become even simpler if an electric rice cooker is used.

It's easy. It's quick. And it's fun.