Sweet Fermented Rice is a traditional snack in the south of the Yangtze River. It combines the aroma of wine and rice, and its alcohol content is low and rich in nutrients. And it is loved by many people.

What is Fermented Rice (Jiu Niang)?

Sweet fermented rice is also called sweet rice wine. It is made from glutinous rice and fermented with distilled yeast, which we call it jiuqu in China.

According to the habits of different regions of China, the Sweet fermented rice also has some different names, include mi jiu(米酒), jiang mi jiu(江米酒), tian jiu(甜酒), jiu zao (酒糟), jiu niang er (酒酿儿), fu zhi jiu (伏汁酒), lao zao (醪糟) nuo mi jiu (糯米酒),tian bai jiu( 甜白酒).

It is not entirely in the category of wine, but it has the aroma of the wine. Because it is made from glutinous rice, and it is also accompanied by the aroma of rice.

Fermented rice nutrition

It has been found by modern scientific research that it contains as many as 16 kinds of amino acids, including many essential amino acids of human. It also contains rich sugars, strontium, organic acids, proteins, inorganic salts, trace elements and vitamins C, A, D, E, K, etc.

Fermented rice benefits

Since the fermented rice is rich in nutrients and easy to digest and absorb by the human body, so moderate consumption can help improve immunity, promote metabolism, and have the effect of nourishing the blood, nourishing the blood, strengthening the heart, and prolonging life.

In addition to this, drinking Jiu Niang can promote milk secretion for the baby’s mother. And it can play an auxiliary therapeutic role for patients who have just recovered.

How long does fermented rice last and the best way to store fermented rice?

Homemade fermented rice can be stored for 30 days at room temperature and stored in the refrigerator for 60 days. (The temperature of the refrigerator should not exceed 4 degrees.)

It should be noted that the fermented rice is required to be finished within 3-5 days after opening. This is to avoid the invasion of bacteria and microorganisms in the air, causing the Jiu Niang to deteriorate.

And it is best to use glass bottles for storage. Stainless steel or stable metal containers are all acceptable, but it is best not to use plastic bottles.

How can I tell if the fermented rice has deteriorated?

If the fermented rice is deteriorated, it will have a white foamy object on its surface or the taste become sour.

How to make sweet fermented rice (jiu niang)？

Sweet Fermented Rice (Jiu Niang) Recipe:

Sweet Fermented Rice ingredients

• 1 cup (500 grams) sticky rice (glutinous rice)

• 1 cup (350ml) cold boiled water

• 4 g Chinese distiller’s yeast

Sweet Fermented Rice instructions

1. Wash the glutinous rice and soak it in the cold water for one night until you can mash the rice with your hands. In summer, you should soak it in the refrigerator.

2. Drain the rice, wrap it in gauze or cotton and put it in a steamer. Steam it for 30-40 minutes after the water is boiled.

3. To disinfect and remove bacteria, you should cook the container and the spoon in another pot and set aside. (The container should be made of glass, enamel or porcelain.)

4. Pour the rice into the pot, which just cooks the container for cooling.

5. Add the cold boiled water and Chinese distiller’s yeast in the pot. And mix it well with the rice by the clear spoon.

6. Pour the rice into the container. The surface of the rice is flattened with a spoon. Dig a hole in the middle of the rice with a spoon.

7. Seal the container and set aside in a warm place. Fermented the rice for 36-48 hours until the center hole is filled with 2/3 rice wine.

8. Put the Jiu Niang in the refrigerator and keep it ready. If you like juice, you can add some cold water or mineral water. Please take it for two or three hours after adding water.





Tips about making Sweet Fermented Rice :

1. All containers and tools need to be cooked to remove bacteria and disinfection. And you also need to avoid them secondary contamination.

2. Before mixing the Chinese distiller’s yeast, the temperature of the rice and container shouldn’t be higher than 30 degrees. Otherwise, the Chinese distiller’s yeast would be inactivated. And then the rice will not ferment. Of course, if the temperature is too low, the Jiu Niang will become sour.

3. You need to adjust the fermented time of Jiu Niang according to their specific circumstances. The warmer, the faster the Jiu Niang matures. And insulation is required in winter.

4. It is best not to touch the rice directly with your hands. It is recommended to wear plastic gloves or a layer of plastic wrap.

5. In the process of making fermented rice, if the long white hair grows on the rice, it indicates that the temperature is too high, but it can still be eaten. If the rice grows the long colored hair is meaning the material is not clean, it is recommended not to eat.