Masato de Arroz (Fermented Rice Drink)
Recipe category
Country
Region
Source
Cocinera: Cecilia Walteros Camacho
Number of servings
30
Difficulty
Medium
Ingredients
500
gr rice
500
gr sugar
10
piece(s) liters of water
cinnamon sticks
cloves
Directions
- The day before preparation, leave the rice soaking in water at a level that covers it.
- The next day remove the water and wash the rice.
- Boil the 10 liters of water in a container.
- When the water is boiling add the rice. Stir frequently so it doesn't stick or smoke.
- Add cinnamon sticks and cloves.
- When the rice is well cooked –that is "soft and loose"–, lower the pot and let cool.
- Pass the broth with the rice through a sieve or strainer, and dissolve the rice by gently rubbing it with the palm of your hand (you can use the blender instead of the strainer). It should result in a thick but smooth broth.
- Add the pound of sugar to the broth and transfer to a mollo or clay pot.
- Leave in the mollo between 8 and 15 days, depending on whether you prefer the masato mild or strong. You should stir frequently and taste the quality of the sweetness. Add sugar, cinnamon or cloves if considered necessary. When serving it in the glass you can sprinkle cinnamon powder.