Southern China Recipe: Rice Liquor


  • 30 kg rice
  • 500g brewer’s yeast


  1. Pour boiling over the rice (slowly to stop it caking)
  2. Boil the rice for 30 – 40 minutes.
  3. Cool and add the brewer’s yeast.
  4. Decant into 4 sealed jars and leave to ferment into a mush for 15 days.
  5. Put into still pot and slowly bring to the boil.
  6. Use a wok on top of the still pot, refilling constantly cold water to condense the liquor, which runs down the side of the pot.
  7. Decant into a stoneware jar. Drink!