Rice and raisin kvass
Description
The kvass made from rice and raisins according to this recipe, although it contains no malt or bread crusts, personally smells exactly like bread to me. Perhaps this effect comes from the yeast and raisins—I don't know. I do know for sure that the taste is softer than classic bread kvass, so I really like it. You should try it too.
Instructions
- 1
Step 1
1. If necessary, cook the rice separately (just plain rice without salt or oil). Cool it to room temperature, then add 50 grams of sugar, yeast, and raisins. Mix well, cover with plastic wrap, and let it sit near the radiator for half an hour so the yeast can slowly start to activate. Then, pour water over it.
- 2
Step 2
2. Add the remaining sugar, mix well. Cover the bottle with a layer of gauze and leave it in a warm place for five to six days.
- 3
Step 3
3. Here's approximately how the kvass looks after the required time: the sediment settles, and the drink becomes almost transparent.
- 4
Step 4
4. Serve our rice and raisin kvass chilled. Store it in the refrigerator for no more than a week.