Rice kvass

Step-by-step preparation

Cooking time: 1 day

1. STEP 1

   

   How to make rice kvass at home? Very simple. This requires the bare minimum of ingredients. You can replace dry yeast with fresh yeast at the rate of one to three, that is, you will need about 30 g of fresh yeast.

2. STEP 2

   

   Pour drinking bottled or filtered water into the pan (it is not advisable to use tap water, as it may have an unpleasant taste) and bring to a boil over high heat. Remove the pan from the heat and leave to cool at room temperature. At the same time, the water should remain warm, but not higher than 40°C, so that the sugar dissolves in it better.

3. STEP 3

   

   You can first test the yeast for activity. Pour some warm water into a glass, add yeast and leave for 10-15 minutes. A fluffy light cap should appear on the surface. If the cap does not appear, it means the yeast is stale and kvass will not work with it. You need to replace the yeast with new ones and check for activity again.

4. STEP 4

   

   You can use any type of rice. The main condition is not to wash it. Like raisins, since on the surface there are bacteria necessary for fermentation.

5. STEP 5

   

   Pour warm water into a jar. Pour sugar into the jar and stir until the crystals dissolve.

6. STEP 6

   

   Add unwashed rice and raisins.

7. STEP 7

   

   Scatter dry yeast over the surface. Do not stir. The yeast will swell on its own and sink to the bottom. Before adding yeast, it is important to check that the entire mixture (especially in the depths) is warm and not hot. The most common mistake is that the water at the bottom is much hotter than on the surface. And the yeast dies.

8. STEP 8

   

   Cover the jar with gauze or thin napkins. Leave the kvass at room temperature for a day.

9. STEP 9

   

   If everything is done correctly, the mixture in the jar will slightly hiss and crackle. The raisins either sink to the bottom or rise to the surface. Foam may appear on the sides. This is the work of the yeast.

10. STEP 10

    

    Then strain the kvass through a sieve or gauze folded in several layers.

11. STEP 11

    

    Pour the kvass into a clean jar or bottles, seal it tightly and refrigerate until completely cooled.

12. STEP 12

    

    You can store kvass in the refrigerator for up to 7 days. Bon appetit!

Comments on the recipe

Dmitriy

21.09.2023

4.6

An excellent combination of Japanese and Slavic traditions: ease of preparation and taste. I really love kvass and prepare different types of it. I recently tried rice kvass and was pleasantly surprised by its taste!

Helga

21.09.2023

4.5

I didn’t know that you can make kvass from rice. I did it and stood it. I haven’t drunk it all yet, but I definitely know for sure that there will be a second, third, and so on time! Thank you)))

K☺Ksenia

21.09.2023

4.5

I remember this kvass from my childhood. The ingredients are very simple and affordable, and there is little waste (unlike kvass bread recipes). It is also quick and easy to prepare. It’s summer, it’s hot and you’re thirsty all the time. Kvass is one of the most acceptable and healthy thirst-quenching drinks. Happy drinking!

Shura

21.09.2023

4.5

Something new! Isn’t it very sweet? I need to make it, summer is in full swing, it’s hard without kvass!

nataliya

21.09.2023

4.8

I tried to make rice kvass. I liked the taste and ease of preparation. The second time I made it with the addition of cinnamon. I love its taste and smell, and therefore I have gained more weight. I'll try it again with vanilla. In fact, you can change the flavor by adding essences. But I really liked it anyway. I used to always make oatmeal kvass. Looks like I'll switch to rice completely. Delicious!

Maslova Tatyana

21.09.2023

4.5

It's summer, it's hot. Rice kvass is perfect, by the way. We often prepare traditional bread kvass, but for variety you can also make rice kvass. I liked the taste. Light, refreshing, quenches thirst.

Ira

21.09.2023

4.8

A very interesting recipe - rice kvass! Previously, they didn’t do or know anything except bread kvass, but now you can find kvass made from anything! Fruits, vegetables, herbs, berries, flowers, cereals, honey, caramel - everything is used. And there is also kombucha, which makes kvass from tea - extraordinary yummy, carbonated! Thanks for the rice kvass recipe!