Composition / ingredients
Cooking method
For every 5 glasses of jam, you will need a three-liter jar.
We put jam in a sterilized container and put rice to sleep (necessarily not washed). Yeast is slightly diluted with water and also sent to the jar. Then add water to the wort in parts, each time kneading the mixture with a clean wooden spoon. We add water to the "hangers" of the jar.
We leave the jar at room temperature in a dark place for 8 days. After that, we pour the wine into a clean jar, put on a rubber glove and send it to wander again in a warm and dark place. The duration of fermentation depends on the color of the wine: as soon as it becomes transparent, the drink is ready. Usually the process takes a month and a half.
We filter the new wine and taste it. If the drink is sour, add sugar at the rate of 20 grams per liter of liquid and send it to "wander" for 72 hours (also in a warm and dark place, under a glove).
We pour the finished wine into glass bottles and store it in a cool place.
Caloric content of the products possible in the composition of the dish
- Raw wild rice - 353 kcal/100g
- Brown raw rice - 360 kcal/100g
- Boiled brown rice - 119 kcal/100g
- White fortified raw rice - 363 kcal/100g
- White fortified boiled rice - 109 kcal/100g
- White rice, steamed, with long grains raw - 369 kcal/100g
- Steamed white rice, boiled with long grains - 106 kcal/100g
- Instant dry rice - 374 kcal/100g
- Instant rice, ready to eat - 109 kcal/100g
- Fig - 344 kcal/100g
- Pressed yeast - 109 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Water - 0 kcal/100g
- Any jam - 271 kcal/100g
