Fermented rice (Jiuniáng) from All Under Heaven: Recipes from the 35 Cuisines of China (page 415) by Carolyn Phillips

  • long grain rice
  • wine yeast ball

  • EYB Comments

    Rice ferments several days.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Rice ferments several days.

  • krista_jo on May 11, 2018

    I made this! It worked! It was a pretty fun experiment. Sadly, I do not enjoy the texture of the rice as a boozy breakfast dish as Ms. Philips enjoys it (it is mushy but not in a good congee-like way). However, it makes a good cooking wine.

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