【rice wine】how to make rice wine at home. Super easy
【rice wine】how to make rice wine at home. Super easy! is a easy Chinese recipe that serves 4. 150 calories per serving. Recipe by 淘米睡起床了Naughty rice on YouTube.
Prep: 15 min | Cook: 1 hr | Total: 1 hr 35 min
Cost: $7.87 total, $1.97 per serving
Ingredients
- 200 g Glutinous Rice (dry, washed until water runs clear)
- 240 g Water (for steaming the rice, filtered or tap water)
- 2 g Chinese Rice Yeast (Rice Leaven) Powder (approximately one quarter of an 8 g bag; crush if in ball form)
- 50 g Drinking Water (room‑temperature water to disperse the yeast)
Instructions
Wash the rice
Rinse the glutinous rice in a fine mesh sieve under running water until the water runs clear.
Time: PT5M
Measure rice and water
Weigh 200 g of dry rice. Add 240 g (ml) of water to the glass jar – 1.2 × the weight of the rice.
Time: PT5M
Steam the rice
Place the jar (with lid loosely on) inside a steamer basket over boiling water. Steam for about 1 hour until the rice is fully cooked and soft.
Time: PT1H
Temperature: 100°C
Cool the rice
Remove the jar from the steamer and let it sit until the rice temperature drops below body temperature (≈37 °C).
Time: PT30M
Prepare the rice leaven
If using a yeast ball, crush it between clean wraps into a fine powder. Measure about 2 g (≈¼ of an 8 g bag).
Time: PT5M
Add yeast and drinking water
Pour 50 g of room‑temperature water into the cooled rice, sprinkle the 2 g of rice leaven, and stir gently to distribute evenly.
Time: PT5M
Seal the jar
Close the jar tightly with its lid or cover with cling wrap to create an airtight environment.
Time: PT2M
Ferment at room temperature
Place the sealed jar in a room with a temperature of 20‑30 °C (68‑86 °F) for 3‑5 days. The rice will float when fermentation is complete.
Time: PT0M
Temperature: 20-30°C
Check sweetness and alcohol level
After 3‑5 days taste the liquid. If you prefer a sweeter, lower‑alcohol version, stop now. For a stronger wine, let it ferment 2‑5 more days.
Time: PT0M
Refrigerate to halt fermentation
When the desired taste is reached, transfer the jar to the refrigerator. Cold storage slows the yeast and preserves the flavor.
Time: PT0M
Nutrition Facts
- Calories
- 150
- Protein
- 3g
- Carbohydrates
- 30g
- Fat
- 0g
- Fiber
- 1g
Dietary info: Vegetarian, Vegan, Gluten-Free
Allergens: Rice, Yeast
Ingredient Substitutions
- Instead of Glutinous Rice: Short-grain sushi rice
- Instead of Chinese Rice Yeast (Rice Leaven) Powder: Koji starter, Makkoli starter
Equipment Needed
- Glass Jar with Lid
- Steamer Basket
- Pot for Steaming
- Measuring Scale
- Fine Mesh Sieve (optional)
- Spoon or Spatula
- Thermometer (optional) (optional)
Critical Steps — Do Not Skip
- Cool the steamed rice below body temperature before adding the rice leaven.
- Seal the jar airtight to prevent contamination.
- Monitor for mold; discard if black mold appears.
Chef Tips from the Video
- A clear glass jar lets you watch the rice float, indicating fermentation progress.
- Wrap the jar in a blanket during winter to maintain a warm environment.
- Taste the wine daily after day 3 to capture the perfect balance of sweetness and mild alcohol.
Troubleshooting
Mold (black or white) appears on the surface.
Discard the batch. Ensure the jar is fully sterilized and airtight next time; reduce the amount of leaven if mold recurs.
Fermentation is very slow or does not start.
Check that the rice was cooled below 37 °C before adding leaven. Keep the jar in a warmer spot (around 28 °C) and ensure the seal is airtight.
The final product tastes overly sour.
Reduce the fermentation time or use slightly less leaven next batch. Cooler room temperatures also slow acid production.
The rice does not float after 5 days.
Give it another 1‑2 days; ensure the temperature stays within 20‑30 °C and the jar remains sealed.
Storage
Refrigerator: Up to 2 weeks; keep sealed.
Freezer: Not recommended; texture changes.
Room temperature: Only during active fermentation (3‑8 days).
Make-Ahead Tips
- Refrigerate the finished Jiuniang to stop further fermentation and preserve sweetness.
- You can make larger batches by scaling the ingredients proportionally.
- Store the finished wine in sealed bottles for easier serving.
Frequently Asked Questions
What is the cultural significance and history of Jiuniang in Chinese cuisine?
Jiuniang, also known as sweet fermented rice, has been enjoyed in China for centuries as a dessert and health‑boosting drink. It is traditionally served during festivals and family gatherings, symbolizing prosperity and good fortune.
What are the traditional regional variations of Jiuniang in Chinese cuisine?
In northern China Jiuniang is often served warm with ginger and sweet syrup, while southern regions may add red dates or ginger slices. Some provinces also incorporate small glutinous rice balls for added texture.
How is Jiuniang traditionally served in China?
Jiuniang is usually served in small bowls at room temperature or slightly warm, sometimes topped with sliced ginger, red dates, or a drizzle of honey. It can also be enjoyed chilled as a refreshing summer drink.
During which occasions is Jiuniang traditionally consumed in Chinese culture?
Jiuniang is popular during Lunar New Year, wedding banquets, and birthday celebrations, where its sweet flavor and probiotic benefits are believed to bring luck and health to the guests.
What authentic ingredients are used in traditional Jiuniang versus acceptable substitutes?
Traditional Jiuniang uses glutinous (sticky) rice, water, and Chinese rice leaven (rice yeast). Substitutes can include short‑grain sushi rice for the rice and commercial koji starter if rice leaven is unavailable.
What other Chinese dishes pair well with Jiuniang?
Jiuniang pairs nicely with light dim sum, steamed buns, or as a palate‑cleanser after a rich meal. It also complements savory dishes like braised pork belly by offering a sweet contrast.
What are the most common mistakes to avoid when making Jiuniang at home?
Common mistakes include adding the yeast while the rice is still hot, which kills the microbes, not sealing the jar tightly, and ignoring mold growth. Also, using non‑sterile containers can introduce unwanted bacteria.
Why does this Jiuniang recipe use a small amount of rice leaven instead of a larger quantity?
Rice leaven is very potent; a little provides enough microorganisms to ferment the starch. Using too much can cause overly rapid fermentation, leading to excessive sourness or unwanted mold.
Can I make Jiuniang ahead of time and how should I store it?
Yes, you can ferment Jiuniang ahead of time. Once it reaches your desired sweetness, refrigerate it to halt further fermentation. It will keep well sealed in the fridge for up to two weeks.
What texture and appearance should I look for when Jiuniang is ready?
When ready, the rice grains will float to the surface, and the liquid will be slightly cloudy, sweet‑smelling, and mildly effervescent. The taste should be sweet with a faint alcoholic warmth.
What does the YouTube channel Naughty Rice specialize in?
The YouTube channel Naughty Rice (淘米睡起床了) specializes in simple, home‑cooked Chinese recipes, focusing on traditional techniques made accessible for everyday cooks.
How does the YouTube channel Naughty Rice's approach to Chinese cooking differ from other Chinese cooking channels?
Naughty Rice emphasizes ultra‑simple, low‑equipment methods and explains the science behind fermentation, whereas many other channels focus on elaborate presentations or restaurant‑style dishes.
Last updated: September 6, 2026
