Mizoram Zu Rice Beer Mizo Festival Traditional Fermented

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

   Activate starter: crumble thiat finely and mix with 2 tbsp of the cooled rice.

3. 3

   Or mix active dry yeast with rice flour and 2 tbsp lukewarm water. Leave 15 minutes to activate.

4. 4

   In a clean clay pot or sealed glass jar combine the cooled rice with the activated starter.

5. 5

   Add 4 cups cool boiled water. Stir gently.

6. 6

   Cover with clean cloth secured with a rubber band.

7. 7

   Ferment at room temperature for 24 to 48 hours — warmer weather ferments faster.

8. 8

   The zu is ready when it smells pleasantly sour and yeasty with a milky cloudy appearance.

9. 9

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