Mizoram Zu Rice Beer Mizo Festival Traditional Fermented

Ingredients

• 2 cups cooked long-grain rice — cooled completely to room temperature
• 1/2 tsp thiat (traditional Mizo yeast starter made from rice and specific herbs; substitute with active dry yeast mixed with 1 tbsp rice flour)
• 4 cups cool boiled water

Method

1. Cook 2 cups rice until fully soft. Spread on a tray and cool completely to room temperature — warm rice kills the yeast.
2. Activate starter: crumble thiat finely and mix with 2 tbsp of the cooled rice.
3. Or mix active dry yeast with rice flour and 2 tbsp lukewarm water. Leave 15 minutes to activate.
4. In a clean clay pot or sealed glass jar combine the cooled rice with the activated starter.
5. Add 4 cups cool boiled water. Stir gently.
6. Cover with clean cloth secured with a rubber band.
7. Ferment at room temperature for 24 to 48 hours — warmer weather ferments faster.
8. The zu is ready when it smells pleasantly sour and yeasty with a milky cloudy appearance.
9. Strain for a clear drink or serve unstrained. Serve at room temperature.