Brown Rice Amazake in a Rice Cooker

Name: Brown Rice Amazake in a Rice Cooker
Cuisine: American
Ingredients: 200 grams Rice malt (or brown rice malt); 300 ml Brown mochi or short-grain rice (or regular brown rice); 3 times the amount of the rice Water

cookpad.japan @cookpad_jp

Readymade brown rice amazake is pretty expensive.
I wanted to make sweet recipes that used amazake as a base, so I referred to various sources to come up with this recipe.
My 1 year old son drinks it up enthusiastically, so I make it regularly.

My rice cooker doesn't have a rice porridge making function, so I make this in a 2.5 liter capacity pressure cooker instead. It takes 30 minutes under pressure.
The amounts indicated in this recipe are just right for a 3 rice cooker cup capacity cooker. If you have a bigger cooker, you can make a bigger batch. Recipe by Piyonofu

cookpad.japan @cookpad_jp

Saved

Ingredients

200 gramsRice malt (or brown rice malt)
300 mlBrown mochi or short-grain rice (or regular brown rice)
3times the amount of the rice Water

Saved

Steps

1

Rinse the brown rice, and soak it in water overnight if possible.
2

Drain off the soaking water, and add 3 times the volume of the rice (4.5 cups, 900 ml) to make rice porridge. (It takes 30 minutes in a pressure cooker.) You can make it in a rice cooker if your machine has a porridge-making function.
3

Cool the cooked porridge down to about 65 °C.
4

Add the rice malt (break it apart well if you are using fresh rice malt) and mix well while cooling the porridge to about 60 °C.
5

Put the porridge in a rice cooker and keep it warm. Cover with a kitchen towel and leave the lid slightly open.
6

When you are making this for the first time, check the temperature after 1-2 hours. Make sure it doesn't get hotter than 70 °C.
7

Mix up the porridge several times. Start tasting it after about 6 hours. When it's as sweet as you want it to be, it's done. For me it takes about 10 hours.
8

Transfer to a storage container. It can be stored safely in the refrigerator for about 2 weeks. In the freezer (divided into small batches) you can store it for about 3 months.