Jharkhand Handia Rice Beer Ranu Tribal Fermented Ceremonial

Method

1. 1

   Cook 2 cups rice until fully soft. Spread on a tray and cool completely to room temperature — warm rice kills the yeast.

2. 2

   Crumble ranu finely. Mix with 2 tbsp cooled rice and a little water.

3. 3

   Leave 15 minutes to activate. If using yeast substitute: mix with rice flour and 2 tbsp lukewarm water. Leave 15 minutes until frothy.

4. 4

   In a clean clay pot combine cooled rice with activated starter.

5. 5

   Add 4 cups cool boiled water. Stir gently.

6. 6

   Cover the pot mouth with clean cloth. Ferment at room temperature for 2 to 4 days — cooler temperatures need longer.

7. 7

   When the handia smells pleasantly sour and yeasty with a slight fizz, it is ready.

8. 8

   Strain for a clear drink or drink unstrained. Serve at room temperature.