Last night I had short grain brown rice for dinner. I purposefully cooked too much so I could make a quick and delicious breakfast this morning. I first read about this process in Sandor’s latest book, though as I write this, I can’t find the page number.
I added two tablespoons of sweet garbanzo miso paste to the left over rice (just over 1 cup), and stirred thoroughly. I set the pan on the fridge for added warmth, and left it undisturbed until morning. (Higher heat speeds the process, and the koji enzymes can tolerate temperatures up to 140° F.)
Sweet miso paste has a high proportion of koji. During the night, the enzymes in the koji chopped up the starches in the rice and converted them into sugars. This morning the rice is noticeably sweet, and ready to eat as a breakfast porridge. (This also works with millet, oatmeal, buckwheat, or any starchy grain.)
This morning the rice has a noticeable texture change, and is lightly sweet and soft. The grains are more mushy than sticky, and there is liquid in the bottom of the pan.
I warmed the sweetened rice with some hemp seed milk and added a sliced fresh peach.
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I hadn’t thought of doing that but it makes perfect sense, thanks for sharing that 🙂 .. i made miso for the first time recently, so i think i’ll give this a go soon!
Man you really do ferment everything! I didn’t even realize there were that many different things to ferment!