3 Cups water 

Pinch of sea salt

1/2 Cup Koji

Bread crumbs or cornmeal

Instructions:

Soak the rice in the water in a pressure cooker for several hours.  I suggest cooking the rice in the evening.  Bring to a boil and add the pinch of sea salt.  Put your lid on the cooker and bring to pressure then turn the heat to low and cook for 45 minutes.  Turn off the heat and let the pressure come down.  Place the rice in a glass or ceramic bowl and allow the rice to cool until you are able to stick your finger into the rice for a few seconds but it is still hot.  Stir in the koji.  Let it sit overnight and ferment.  It will become sweet.  (if the weather is hot be careful not to leave too long or it will go past sweet into more of an alcohol taste…) Place the Amasake in a saucepan and bring to a boil to stop the fermentation.  Blend in a blender.  You can eat it like this as a pudding by itself or add fruits, sweeteners, seeds or nuts of your choosing.  For the fritters, cool completely and then make small shapes or patties and roll in the bread crumbs.  Fry in rice bran oil over medium heat to brown both sides. 

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Food & Life Coach Susan Marque
"Love Your Body, Love Your Life"
www.SusanMarque.com
310.453.7525