Taste the Homemade Rice Wine that adds magic to your festive tables! This will surely reduce your drinks bill. Good for places like Kerala where liquor is restricted!
It's often said that drinking wine is good for our body, and it's true to some extent. While excessive wine consumption can lead to health problems, moderate drinking has its benefits. Wine can be good for your heart, lower cholesterol levels, and even act as a good appetizer and digestive. If you're interested, you might also like our Grape Wine Recipe.
One of the unique aspects of Homemade Rice Wine is that it matures quickly. Unlike other wines, it starts tasting like a finished product just a few days after fermentation begins. Another advantage is that it's affordable, easy, and simple to make. Take a look at the step-by-step pictures, and you'll see how effortless it is to brew your own rice wine!
My family and I would often enjoy homemade wine together, courtesy of my talented mom, Grace Mathew Mankavil, who was the chef behind our family wines. Wine was a staple in our household, and she would experiment with various types, some successful and others just trials. When I decided to make wine myself, I couldn't help but think of her and how much I miss her homemade wines. She used to make delicious wines from banana, pineapple, grapes - grapes being her specialty. Unfortunately, she's stopped making wine altogether now, which is a shame, not just for me but also for the opportunity to capture her winemaking process in photos. If she were still making wine, I'd have had plenty of images to showcase her skills by now!
Rice wine plays a crucial role in cooking Chinese dishes and has gained popularity over time, with production and consumption on the rise. Also known as 'mijiu', this traditional beverage differs from fruit-based wines as it's fermented from rice, a cereal grain. As an integral part of Eastern culture, rice wine is a beloved alcoholic drink.
I used brown sugar in my Homemade Rice Wine recipe, which gave it a distinct brown color from the start. As the days passed, the brown hue deepened, and I was thrilled to see the rich color emerge after filtering the mixture. It's fascinating to witness the color transformation, much like an artist bringing a canvas to life with different shades. In this case, the wine itself is the artist! I encourage you to try making it yourself to experience the color changes at various stages of the process.
After adding all the ingredients and mixing them well, I kept the jar in the kitchen corner and was thrilled to see the raisins floating up and down, dancing inside! This was a sign that the yeast had started working its magic. I recommend tasting it every day while mixing - it's delicious from the start, but the flavor evolves over time, getting better and better.
My mom used to make all her wines in new ceramic jars (bharanis), and I'm nostalgic for those now. When I set out to make this rice wine, I was on the hunt for a large ceramic jar. I searched high and low in Kinshasa's supermarkets, but to no avail. A guy at an American supermarket told me it would arrive in a month, so I waited patiently. But after a month, I still couldn't find it. It wasn't until November that I stumbled upon this big glass jar in a new supermarket. I was with my driver, and we were speaking in Lingala, the local language. The shop assistant, despite being in a city where most staff can be unhelpful, took us on a wild goose chase through the crockery section, showing us all sorts of vessels and jars. Just when I was about to give up, I spotted this plain glass jar in a corner. I was overjoyed - I'd finally found what I was looking for!
You can keep on checking the taste of this wine each day when you take it out from the shelf to stir it both in the morning and in the evening. You won’t be satisfied enough till the day when you filter the content. Pause it now and wait for the finish to check the taste.
After seven days you will be getting a wine which is as good as the store bought wine, I would say, may be it´s even better. Yes, that’s what we have experienced.
After the photo session was completed, both of us started having it along with cake and was watching Priyanka Chopra’s program on NDTV. In between I had a few looks at Reji’s wine glass.. You can imagine the rest.. He finished it fast and then what happened to me? I started feeling dizzy after having ½ portion of it. Then I poured the rest of it to his glass..
I have to mention here that in my parental home, we use tiny wine glasses, which looks so cute and colourful. So nothing would happen for a person when he / she consumes that quantity. What I want to convey to you here is, it’s so tempting and was kicking back. I could see Reji enjoying it till the last zip, just like how he takes his usual beer, whisky or rum!!
So go ahead and make
Homemade Rice Wine to get a nice homemade wine.
I have used raw white rice, black seeded raisins and brown sugar for making this. Homemade wines usually are sweeter than the store-bought wines. The sweetness will be reduced by ageing. I enjoy stirring it in the morning and in the evening. Now I feel happy, how I put effort in its preparation for 18 days as I go to school and how difficult it was on the busy morning hours to stir it before going to school!!
I started seeing raisins going up and down and dancing inside the jar after I added all ingredients, mixed it well and kept it in the corner of the kitchen platform. It’s because, yeast content started working in it.. Try tasting it everyday while you do mixing. From the first day itself it tastes good, but the taste changes over time and will change from good to better and best!!
My mom used to make all kinds of wines in new ceramic jars (new ceramic bharanis) every time. Craving for those bharanies now.For making this rice wine I wanted a big jar (expected to get the real ceramic jar) and searched in the Kinshasa super markets for a long period, but all my efforts went in vain. At last one of the guys of one American supermarket told me that it would be arriving in one month time! I waited again patiently.. Poor me..
No result was found still after that one month period. To my surprise, in this November I found out this big glass jar in a new super market.. Aha, our driver was also there with me in my search attempt. He explained it in Lingala, the local language here (98 present of the supermarket employees are Congolese and their national language is French). Though most of them are not helpful to the customers, this girl took me to many sections in the crockery side and showed me so many related vessels, jars and bottles including big and small.. But we couldn’t find out the right ones.. Losing all my hope, I turned to another side and headed to an isolated area of the same crockery section in the super market.. Whoa.. I saw this plain glass jar (the one you see in these pics). Hooray, I GOT IT..
If you are looking for more Wine Recipes, then do check
Homemade Grape Wine Recipe and
Rose Apple Wine Recipe.
So here goes the recipe of
Rice Wine.
Preparation Time: 10 minutes
Ready in: 25 days.
Cooking Time: Nil
Author: Seena.
Ingredients for Chinese Rice Wine:
½ cup White Raw Rice
½ cup Black Raisins (with seeds)
1 kg. Sugar (I hav used Brown Sugar)
1 ¼ tsp. Instant Yeast
2 tbsp. Lemon Juice
2 litre Water (boiled and cooled)
How to Make Homemade Rice Wine
Wash and rinse
Rice and
Black Raisins and keep it aside. Take a clean big
ceramic jar or a glass jar.
Add in all ingredients, rice, raisins,
sugar followed by
water. Stir it well with a
wooden ladle. Next add in
Yeast and
Lemon Juice and mix well. Cover the jar with its lid. Everyday stir it well for 2 minutes in morning and evening. Do it for the next eighteen days.
On the 19th day open the jar and
filter it (you can use a muslin cloth, I didn’t use
muslin cloth, but used just a tiny holed
colander) to a clean, dry big bowl. Wash the jar and allow it for pat drying. Transfer the filtered content to the jar back and close the lid. Keep it for another week.
You can see the colour changing from the next day onwards. After the said period, transfer it to clean bottles and you can start using it.
The
rice wine is ready to serve.
My Recipe Notes on Fermented Rice Wine:
1. A germ-free environment is highly required. Hence maintaining hygiene throughout the process of making wine is very much necessary.
2. The wine will get its true colour with age, so don’t expect the original colour once you filter it and remove the chunks..
3. If you want the colour of rice wine to be white, use white sugar.
4. Don’t keep any sour fruits near to the wine mixture, else the wine mixture will turn sour.
5. If you feel any sort of dizziness after having this wine, switch immediately to water, OR else, drink lots of water before drinking wine.
6. Keep stirring the mixture for 21 days with clean wooden ladle.
7. Don’t keep the lid of the bottle so tight after every time you open it. It blocks the carbon dioxide going out and leads to intoxication.
8. I got about 2 ½ litres of Rice Wine from this.
9. Make wine only in earthen or glass bottles because of acidic reactions in the process.
10. Homemade Rice Wine is very strong. It will become stronger as it matures.
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7.
Recipe adapted from my mom..
Recommended Accompaniments along with Rice Wine are,
Chocolate Banana Cake
Black Forest Cake
Pound Cake
Red Velvet Cup Cake
Cheers..
Seenas Food Basket.
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Chinese Fermented Sweet Rice Wine.
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റൈസ് വൈൻ റെസിപ്പി.
Gather all Ingredients for Making Rice Wine
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See the colour difference after 25 days!! 
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Serve Rice Wine with Cake 