Nagaland Zutho Naga Rice Beer Traditional Ferment Tribal

Ingredients

• 2 cups cooked sticky rice — cooled completely
• 1 tsp rice yeast starter (available at some specialty stores; substitute with 1/4 tsp active dry yeast plus 1 tbsp cooked rice flour)
• 3 cups cool boiled water

Method

1. Cook sticky rice until completely soft. Spread on a tray and cool completely to room temperature — warm rice kills the yeast.
2. Mix rice yeast starter with 2 tbsp cooled rice and a little water.
3. Allow to activate for 15 minutes.
4. In a clean clay pot combine cooled sticky rice with the activated starter.
5. Add 3 cups cool boiled water. Stir gently.
6. Cover the pot with a clean cloth. Ferment at room temperature for 2 to 4 days.
7. When the zutho smells pleasantly yeasty and sour with a slight effervescence it is ready.
8. Strain through cloth for a clear drink or drink unstrained with the rice solids.
9. Serve at room temperature or slightly chilled.