Ingredients
- 250 g rice
- 1500 g water
- 200 g grated panela (raw cane sugar)
- 1 cinnamon stick
- 5 cloves
- 1 pinch salt
Step-by-step
Using a different robot? Switch it here:
- Put the rice and 500 g water in the mixing bowl and blend 20 sec/speed 6.
- Add the rest of the water, cinnamon and cloves and set 25 min/100°C/speed 2.
- Remove the cinnamon and cloves and add the panela and salt.
- Mix 2 min/90°C/speed 3 until the panela dissolves.
- Pour into a glass container and let cool.
- Cover and let ferment at room temperature 1 to 2 days.
- Refrigerate and serve well chilled once it has a slight sweet-and-sour taste.
Tips
- The fermentation time lets you adjust the tartness to your liking.
- Use a clean glass container for good fermentation.
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