Rice water is like having gold at home…

🛒 Ingredients & Tools Checklist:

Look to for your simple ingredient inspiration:

• ½ cup of raw, uncooked White Rice (Jasmine, Basmati, or short-grain) 🍚
• 2 cups of filtered water 💧
• A fine-mesh strainer 🕸️
• A clean glass bottle or jar (similar to the beautiful glass carafe in ) 🍼
• Optional twist: A few strips of fresh orange or grapefruit peel (to add a refreshing citrus scent and extra vitamin C!).

👩‍🍳 Step-by-Step Instructions:

1. The Initial Cleanse: Place your raw white rice into a bowl. Pour in a splash of water and swirl it around with your fingers to rinse away any surface dust or debris. Strain this first wash out and discard the water—we want our final tonic to be completely clean!
2. The Steep: Pour the 2 cups of clean, filtered water over the washed rice in your bowl.
3. Release the Starch: Using clean hands, gently knead and swirl the rice grains for 2 to 3 minutes. You will watch the water rapidly transform from crystal clear into a beautiful, milky, cloudy white consistency, exactly like the liquid pictured in.
4. Strain and Jar: Use your fine-mesh strainer to separate the rice from the liquid. Pour your fresh, cloudy liquid gold directly into your clean glass bottle or jar, just like the presentation in . (You can cook the leftover rice for dinner!)
5. The Fermentation Window: Drop your optional citrus peels into the jar if using. Seal the jar loosely and leave it on your kitchen counter at room temperature for 12 to 24 hours.
6. Stop the Clock: Give the bottle a gentle shake. Once the water smells slightly sour or tangy, the fermentation is complete! Tighten the lid and immediately place the bottle in the refrigerator. This stops the fermentation process so it doesn’t sour too much. Your rice water is now ready to use and will stay fresh in the fridge for up to 7 days!