Fermented rice was a traditional healthy and nutritious breakfast meal of Kerala in olden days. It was rich in Vitamin B6 & B12. Daily consumption of Fermented rice in the morning resulted in an improved bio availability of micro nutrients and minerals (iron, potassium, calcium) which gave necessary energy and nutritional support as well as kept the body cool the whole day of hard toil.
For those who do not know how to cook rice, please see the following steps:
Take 1 cup of rice (boiled brown rice); wash it till the water becomes clean, changing water 4 to 5 times. Take a pot/ pressure cooker and put the rice in add 4 cups of water, boil it till the rice become soft. If you use a pressure cooker switch off the stove after 3 whistles and let it cool, when cooled open the cooker add hot water if the water is less. This same rice can be kept for fermenting.
How To Ferment Rice?
Take a mud pot (steel also can be used) add cooked rice, pour water, level of water should be at least 2 inches above the rice, cover it and keep it over night.
Next morning, take the rice together with the water pour in a deep vessel, add some salt for taste, smash some green chilies and small onions (smash it, don’t chop it; taste differs) and add them with the rice, stir well and consume, if some curd or salted mango is added, the taste will be awesome. I like curd, so I added some curd here. Consume the rice and water together; a very delicious meal which is forgotten by the new generation because it is not in fast food list, though very easy to make and tasty too. Eat this meal everyday and stay healthy and strong.
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