Rice kvass

Category: The drinks
Rice kvass

Ingredients

Rice 100 g
Sugar 100 g
Raisins 1 tbsp. l.
Dry yeast 0.5 tsp

Cooking method

  • It is believed that rice kvass helps with joint diseases and effectively cleanses the body of toxins. I don’t know how and what it cleans, but as a refreshing drink in the heat - this is the very thing! Delicious, slightly "playing", easy to prepare, and even healthy! See for yourself the ease of preparation.
  • Pour well washed dry rice into boiling water and boil until cooked for 20-25 minutes. Drain the water, and add one tablespoon of sugar, raisins and yeast to the rice. Mix everything, close the dishes and leave for one hour in a warm place. After that, pour 1.5 liters of warm water over the rice, in which all the rest of the sugar is dissolved. Stir well again, cover with cling film and leave warm for 4-5 days. After this time, strain the finished kvass and place it in the refrigerator for a day. Shelf life in the refrigerator is a week.


ket66
dopleta, thanks for the recipe.
Rada-dms
Oh, and I'm putting it out of spelled just - we will be treated and improve our health! Thank you!
dopleta
You are welcome! To your health!
Elena Tim
Quote: dopleta
it is read that rice kvass helps with joint diseases
It doesn't just count, but actually works! I did this to Timon. And just drinking is delicious.
Lorik, wait seriously ... as a doctor to a doctor - pryuvet!
dopleta
Quote: Elena Tim
as a doctor to a doctor - pryuvet!
How long ago it would be!
Chuchundrus
: secret: overhearing the doctors' conversation, I urgently run to put kvass 🔗... How can I live without him
Before I run far, I’ll ask what if I use liquid raisin-based yeast? I managed to do this
dopleta
Quote: Chuchundrus
What about raisin-based liquid yeast?
I think I'm even sure it's even better!
Elena Tim
Quote: Chuchundrus
and if you use raisin-based liquid yeast?
Chucha, well, byra the recipe of what I have selected, in the studio! I'm very urgent!
Yuri198
Quote: dopleta
Stir well again, cover with cling film and leave warm for 4-5 days. After this time, strain the finished kvass and place it in the refrigerator for a day. Shelf life in the refrigerator is a week.
Please tell me to make a new kvass do you need to cook new rice again? Maybe you asked something wrong?

Albina
Quote: Elena Tim
It doesn't just count, but actually works!
Then we also need such kvass. Thank you, Larissa for sharing
gala10
And I, and I need it !!! So how to live without him? I urgently went to sculpt. Larochka, thanks for the recipe!
dopleta
Quote: Yuri198
Maybe you asked something wrong?
Well, what are you, Yuri! We don't have a "wrong asked" here, that's it! You know, it is believed that you can use the sediment, again diluting it with water and adding half the amount of rice and raisins. Then - again, and so on for a month. But to be honest, I've always made a new one.
Mikhaska
And, indeed, it is easy - how, Chest! Thanks for sharing the yummy!
dopleta
Schaub you (we) were all healthy! Thank you my dears!
Chuchundrus
Quote: Elena Tim

Chucha, come on, byra the recipe for what I have highlighted in the studio! I'm very urgent!
Sorry, Lenus, sho I react so quickly You know how fast I am
Look for "liquid yeast based on fruits, vegetables, herbs" on our bread maker. I was afraid to do them, but it turned out very quickly and well. I poured dried fruits, sugar and water into the jar, after a few days you have a wonderful base for kvass
Elena Tim
Quote: Chuchundrus
Look for "liquid yeast based on fruits, vegetables, herbs" on our bread maker.
Shaw means "search"? Those that, it was difficult to write in a nutshell, they say, Lenka, take this and that, add that one there and shove it all to yourself ... for example, in a fermenter!
And then she took and sent, who knows where ...Rice kvass
Elena Tim
Quote: Albina
Then we also need such kvass.
Now, if not for me ... ... fih those who would have believed, Lorik!
Venera007
Took a note, I will do it with liquid yeast in a fermenter, as it becomes free
Chuchundrus
Len, well, I'm a creative person, I don't understand grams.
And all I am sending you to a master who will give you good advice. And Lorik has a recipe, I will not do TYTS
I can only say that I didn’t do anything out of lightness before.
Albina
Quote: Venera007
Took note, I will do it with liquid yeast in a fermenter, as it becomes free
I immediately thought about liquid yeast and sourdoughs when I came across a fermitator
Venera007
Albina, yeah, only I have not yet understood which mode it is better to apply yeast and sourdough to, t to wine by 20-25 (this is not enough, but it can work), and on kvass the temperature is 30-35 (35 is too much, I am 35 I once cooked the pre-enzyme in a slow cooker). Now, if there was a regime with a temperature from 28 to 30, then yes)).
Forgive me, formuchane, that I am writing in the wrong section.
Gata
Quote: Chuchundrus
What about raisin-based liquid yeast?
And in what proportion to replace dry yeast with liquid yeast? How much do you need to pour?
Venera007
Gata, I don't know if I will pour how much it will pour, 50 or 100 grams ...
By the way, I have a prescription question. Do you need to take, long or round? And then I generally only have a mixture of 4 rice, can I use it?
dopleta
Tanya, in general I usually take an inexpensive round one, but for some reason it seems insignificant to me, because the rice should ferment in the same way, regardless of the variety.
Venera007
dopleta, then I will try on the one that is. and we used to take the round one, then we stopped eating, the gentlemen got drunk
dopleta
I buy it regularly for the dog.
Venera007
dopleta, oh how !!!
And I have never made kvass in my life. Rice will be my very first. It remains to cook the rice, and then the matter is small))
Venera007
Well, everything, I set up to cook kvass, with liquid yeast, threw them in as much as 100 grams. As far as I understand, there should be no brute force in them. I will unsubscribe later about the results.
dopleta
Quote: Venera007
Unsubscribe later
Yes, please!
Venera007
Larissa, tell me, please, how to determine that kvass is ready? I'm just making kvass for the first time and I don't know how it looks. I cook in a fermenter with liquid yeast. The rest is prescription.
dopleta
Tanya, since I cooked without a fermenter (then I didn't have it yet) and with dry yeast, I can only say about my experience - I had it ready on the fifth day. Don't you understand your taste? It should be slightly "playful" like young wine.
Venera007
dopleta, no, I haven't drank real kvass since childhood, I forgot the taste ...
Chuchundrus
Rice kvass
Lorichek, thank you for such a tasty and healthy kvass. I liked it very, very much I will cook constantly.
dopleta
Oh, how beautiful it is! Chuchechka, I made you happy, thank you!
Matilda_81
Quote: Venera007
Albina, yeah, but I still haven't figured out which mode it is better to apply yeast and sourdough to, t to wine by 20-25 (this is not enough, but it can work), and on kvass the temperature is 30-35 (35 is already too much, I'm at 35 in a multicooker the preenzyme once cooked). Now, if there was a regime with a temperature from 28 to 30, then yes)).
Forgive me, formuchane, that I am writing in the wrong section.
I also apologize in advance, we agreed on the topic of the fermenter that it is still better for the "WINE" program. Irina-Kara stood still, the temperature inside the wine was 28 degrees. and here's another:
Quote: Kara
The pre-enzyme from liquid yeast in this thing came up after 4 hours, tripled. Sorry there was no time to take a picture.
though she did not specify on what mode she did it.
Larissa I'm sorry, I'm sorry again
dopleta
Yes, ok, Gulya, just on the topic! I will also try in the fermenter later!
Venera007
And while I'm doing it on the "Kvass" mode. There are bubbles
Venera007
Girls, good night! Teach krivoruchka ... Never made kvass, and this is my first. It tasted delicious, sweet, slightly carbonated, but soooo hit in the head, dear mom !!!! : girl_red: and I'm not a drinker, and I have enough to smell to get drunk.
So, the questions: Did I overexpose him? Maybe it turned out to be a rice mash?)))
And what will happen if you keep it warm, there will be rice wine?
In general, it's delicious, but I can't drink, I get drunk right away, I left it in the refrigerator, tomorrow I'll bake bread on it
formochka
I will definitely try, thanks for the recipe.
and further.do not pour the rice broth, but cook on it: "Lean cake" Onion "on rice broth" (where twisted 16 pieces are folded into a large form). I don't know if there is one here, I found it on the Internet - you will lick your fingers! The cake melts in your mouth.
formochka
Quote: dopleta
After that, pour 1.5 liters of warm water over the rice.
here, bursting with me, I want to try such kvass.
so to speak, I'm already in the process. ))))
when I mixed rice, yeast, sugar, it became interesting. somehow unusual. mix something warm and leave for an hour ....))) then added a bit of water, and at that moment my husband went into the kitchen. ))) "?? what's this?" I say - rice kvass! he - "this ?! this is NOT Russian kvass!" I told him - "THIS is Chinese kvass!")))) he - "Yes. This is Chinese folk kvass!" ))))
like this, kvass is not yet ready, but in our family it already has a name ...)))
what I wanted to ask:
1) is only 1.5 liters of water straight for that amount of boiled rice?
2)))) when I put a plastic wrap on a 3 liter jar - the composition became somewhat reminiscent of our "native", with a glove on the jar. )))) Will the degrees run there? can you drink while driving?
dopleta
Veronica, I cooked exactly according to these proportions. Here is Natasha Chuchundrus too. And I won't say about the degrees, I didn't measure it. Although sat behind the wheel. Maybe she risked it?
Mandraik Ludmila
Oh, how interesting, I took it to the bookmarks! And as for degrees, everything is possible, as far as I know, aerobic fermentation is lactic acid and, accordingly, cannot ferment much like kefir, and under a film or glove there is anaerobic - alcoholic fermentation, so there may well be degrees, like low-alcohol beer. ...
formochka
virgins,))) if it is like a low-alcohol beer, and also tasty, I will be happy! )))
Now I've put the jar on the refrigerator, now I'll lick my lips until Sunday, waiting))) ...
dopleta
No, well, you don't expect beer to taste, nothing in common. No hops or malt right there. He plays a bit, yes.
formochka
and for me, Larissa, this will be enough. ))) Let beer be beer, and the original yummy is also a joy!
I walk around and stare at the refrigerator. all the zest floated up ...
formochka
I report.
kvass is very worthy! tasty!
one "but" - it's tiring to wait a week. if only put on stream ...
in a day, in two I tasted it. I like it. thanks for the interesting and original recipe.
dopleta
Thanks for the report, Veronica! I'm glad I didn't disappoint.

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