Authentic Amazake Made with Rice-Koji in a Rice Cooker - white rice

Method

• To prepare the rice: Put the rinsed rice in the rice cooker, then fill with water (not listed) up to the 2 cup line, then set on the "okayu" (rice porridge) mode.
• To prepare the dried rice malt: Put the rice malt in a plastic bag, then break it up into pieces (It will be heated in boiling water later, so it doesn't need to be broken up too finely at this stage.)
• After the rice from Step 1 finishes cooking, turn off the switch, stir up the porridge, and let sit for 10 minutes with the lid opened.
• Cool until the porridge temperature reaches about 70C.
• Mix in the rice malt from Step 2.
• The overall temperature should then drop to about 55C.
• [Preparing the hot water] Fill a pot with 300 ml of water, bring to a boil, then turn off the heat.
• Add 200 ml water (which should then bring the temperature down to 65C).
• Add the hot water from Step 4 to the rice cooker from Step 3 (to achieve a temperature of 57C).
• Tip: The temperature should be 55-60C after combining everything.
• [To maintain the right temperature for fermentation] Lay a towel over the opened rice cooker and switch on the "warming" function.
• Once it starts to ferment, the temperature will rise, but not to worry.
• It's ready after about 5 hours, when it has become sweet.
• Mix twice during the fermentation.
• If you're concerned about the lumpy texture, process with a hand mixer until smooth.
• [Prepare for freezing] Pour the amazake into a resealable bag, lay it on a tray, then freeze.
• Break off necessary amounts for use.
• Try mixing it as a cocktail with shochu and soda water, or make amazake yogurt.
• You could also use it as a sweetener when cooking.
• Have a daikon radish and persimmon salad tossed with [Shio-koji and Amazake Dressing].
• Or try this [All-Purpose Seasoning with Shio-Koji & Amazake].