I soaked rice in water overnight. Drained it for about an hour. Steamed it for an hour. Mixed it with 100g Genmai Koji (Brown Rice Koji).
This time, I will be using enamelled cast iron casserole. From the past experiences, I have taken a clean tea towel and dampened it with water, rung the excess water off and put it microwave to sterilise. This will be wrapping the koji rice giving it moisture required (I hope). I have put a hot water bottle below the pot and wrapped the whole thing in linen sheets.
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