Southern China Recipe: Rice Liquor

Ingredient

• 30 kg rice
• 500g brewer’s yeast

Method

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!