Brown Rice Amazake in a Rice Cooker

• 200 grams Rice malt (or brown rice malt)
• 300 ml Brown mochi or short-grain rice (or regular brown rice)
• 3 times the amount of the rice Water

1. Rinse the brown rice, and soak it in water overnight if possible.
2. Drain off the soaking water, and add 3 times the volume of the rice (4.5 cups, 900 ml) to make rice porridge.
3. (It takes 30 minutes in a pressure cooker.)
4. You can make it in a rice cooker if your machine has a porridge-making function.
5. Cool the cooked porridge down to about 65 C.
6. Add the rice malt (break it apart well if you are using fresh rice malt) and mix well while cooling the porridge to about 60 C.
7. Put the porridge in a rice cooker and keep it warm.
8. Cover with a kitchen towel and leave the lid slightly open.
9. When you are making this for the first time, check the temperature after 1-2 hours.
10. Make sure it doesn't get hotter than 70 C.
11. Mix up the porridge several times.
12. Start tasting it after about 6 hours.
13. When it's as sweet as you want it to be, it's done.
14. For me it takes about 10 hours.
15. Transfer to a storage container.
16. It can be stored safely in the refrigerator for about 2 weeks.
17. In the freezer (divided into small batches) you can store it for about 3 months.

rice, brown mochi, amount

Taken from cookpad.com/us/recipes/143903-brown-rice-amazake-in-a-rice-cooker (may not work)