In a recent post, I shared how I made my first batch of non alcoholic wine from my rice wine glass holder.
I had been trying to figure out how to make non alcoholic wines from rice glass holders for a while, but couldn’t find any recipes for the purpose.
So I decided to give it a go.
The next day, I was sitting at home with my two daughters, making ice wine, and when I heard a phone ringing, I decided that I should make this too.
I was so excited to start making ice wines from my glass holder that I thought I would try and do the same with rice.
I took the time to experiment with the rice wine.
The results were quite interesting.
After a day of experimenting with the ice wine and rice wine, I am pretty sure that the ice is better for me.
A few days later, I took the rice from the fridge and mixed it with water and salt.
Then I added a little sugar and a little salt to make the syrup.
I then added about a tablespoon of rice wine and a spoonful of the syrup to the rice.
It turned out great.
The ice is delicious.
It doesn’t taste like rice, and it’s quite strong.
To make the rice sauce, I added some sugar to the water and sugar syrup, and stirred it together with a whisk.
Next, I heated up some rice wine to around 100 degrees Celsius (212 degrees Fahrenheit).
Then, I poured the rice water and rice syrup mixture into a glass.
I was surprised to see that it turned out to be much easier to pour than my regular rice wine bottle.
Finally, I mixed the ice into the rice and used a spoon to mix it all together.
Here’s what I made.
Note: The recipe below is for non alcoholic rice wine with water.
You can substitute with white wine if you want.
Ingredients: 1 kg rice (raw) 1/2 cup sugar 1 tablespoon of water 1 cup of sugar 2 teaspoons of salt 3 tablespoons of rice vinegar 2 tablespoons of oil 2 tablespoon of sugar 1 cup (120 ml) of rice Directions: Mix the rice vinegar, sugar, salt, and oil together and add to a bowl.
Add the rice to the glass and add about 1 cup of water.
Fill the glass halfway with the water.
Pour the liquid into the bottom of the glass.
Make sure it’s at least 4 inches deep.
Pour the rice mixture into the glass with the lid down.
Cover the glass tightly and refrigerate for at least one hour.
When ready to serve, heat up a frying pan and cook the rice in it for about 2 minutes on each side until the rice is cooked.
Remove from the pan and set aside.
Drain the rice, rinse it under cold water, and add it to the bowl of the ice.
Stir it through with a wooden spoon.
Heat up the oil in a fryingpan, add the rice (in batches if needed) and stir it together.
Heat it up on medium-high heat until the liquid is shimmering.
Transfer the rice into a bowl and add the remaining sugar.
Mix everything well.
Boil it for 2 minutes, until the mixture starts to foam.
Let it cool down to about a cup.
Serve with a bowl of rice, or use a glass of rice.
I hope you enjoyed this recipe!