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Rice Wine

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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.

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Rice Wine
?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 surprised 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. Once back home, the first thing I did, was to make sure I had all the ingredients for the Rice Wine. Here are a few pointers one needs to keep in mind. Any white rice can be used for this recipe. The jars and bottles used for wine making should be sterilised and free from moisture. Always use coloured bottles to store wine.
Course Drinks
Prep Time 10 minutes
Passive Time 17280 minutes
Servings
bottles
Ingredients
Course Drinks
Prep Time 10 minutes
Passive Time 17280 minutes
Servings
bottles
Ingredients
Instructions
  1. Tip in the rice, sugar, raisins and lime juice in a jar.
  2. Pour the boiled and cooled water.
  3. Sprinkle the yeast.
  4. Stir the mixture for a couple of minutes, with a wooden spoon.
  5. Cover the mouth of the jar with a cloth and replace the lid.
  6. Stir the contents of the jar the next day.
  7. Continue the process every day till day 10.
  8. Allow to rest for the next 2 days.
  9. On the 12th day, strain the mixture into a vessel and allow to rest.
  10. Once the wine is clear, you can transfer to bottles.
  11. Make sure you fill only 3/4th of the bottle.
  12. Close the bottle and keep in a cool, dark place.
  13. You can start consuming after at least a week.
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  1. goagagaholiday says:

    Hi I would like to make this. Wd like to know if it’s a really good recipe worth the attempt because it’s going to be my first time 🙂

  2. Serene & Timmy says:

    Looks wow!

  3. Mareena Jerrish says:

    Thank you:)

  4. lotus says:

    Looks good…Good recipe.I will try this soon.I used to make grape wine,pineapple wine and beetroot wine…

  5. Mareena Jerrish says:

    Thank you

  6. Godfrey says:

    Dear Mareena, do you keep the lid closed tight or lightly to allow for the gases to escape? Does keeping the lid on or not make any difference to the final quality?

  7. MareenasRecipeCollections says:

    You need to keep the lid tight. Make sure you have 6″ gap between the contents and lid

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