Couple of weeks back we had been to Coorg, where we stayed at a friend’s Coffee Estate. While talking to Lilian aunty, our hostess, the conversation veered towards cooking. She told me that she had a Rice Wine recipe and that she would share it with me the next morning. I was pleasantly suprised when she handed over her recipe book, first thing in the morning. Such a wonderful gesture !! She recommended a few more recipes from her book and asked me to write them down.
The first thing I did once I was back home, was to make sure I had all the ingredients for the Rice Wine. Any white rice can be used for this recipe.
Here are a few pointers one needs to keep in mind. The jars and bottles used for wine making should be sterilised and free from moisture. Always use coloured bottles to store wine.
- 500 gms Rice
- 1/3 cup Raisins
- 1 - 1/4 kg Sugar
- 2 teaspoons Yeast
- 2 limes
- 2.6 litres Water Boiled and cooled
- Tip in the rice, sugar, raisins and lime juice in a jar.
- Pour the boiled and cooled water.
- Sprinkle the yeast.
- Stir the mixture for a couple of minutes, with a wooden spoon.
- Cover the mouth of the jar with a cloth and replace the lid.
- Stir the contents of the jar the next day.
- Continue the process every day till day 10.
- Allow to rest for the next 2 days.
- On the 12th day, strain the mixture into a vessel and allow to rest.
- Once the wine is clear, you can transfer to bottles.
- Make sure you fill only 3/4th of the bottle.
- Close the bottle and keep in a cool, dark place.
- You can start consuming after at least a week.