Recipe: Chyang (Himalayan Rice Wine)

Chyang (Himalayan Rice Wine)

4 cups     Jasmine Rice
1 ball      Dry Asian Yeast (called Pab or Chanzi), or substitute Koji
5 cups     Water

Before starting, wash and sterilize a glass or ceramic gallon-sized jar.  Set aside.

Wash and cook your rice as you usually would (water and rice only).

Place a clean garbage bag over a large surface area or table.   When the rice is cooked, spread it out over the bag with a rice paddle until it is one, even, shallow layer.  Let cool to room temperature.

You want the rice slightly warm so that it will activate the yeast, but not hot where it will kill it.

Crush the yeast ball in a mortar and pestal until it is in a fine powder.

Sprinkle the yeast over the rice in an even layer.

Make sure your hands are cleaned well with hot water and soap before starting.  Mash in the yeast with your hands until it is thoroughly mixed in with the rice.

Place the rice mix into the jar and cover with a coffee filter, held in place with a rubberband.  Place in a dark, warmish place for 2-3 days to ferment.  (Hotter weather, less days- Colder weather, more days).  If it starts to look moldy, throw out and start again.  This happened to me my first time making it.

When the rice is ready, it will look almost exactly the same, except for a little more condensation in the jar. Once you see that, it's time to add the water.  Another day or two could mold.

Open it up and pour in 5 cups of cold water.  Stir and place in the refrigerator overnight.

The next day you may pour out and strain the rice wine.  You can re-add more water for another batch, but the wine will be diluted the second time.  When finished, the rice is often used for animal feed, but can also go into a compost.