Black rice, also known as white skin, pestle head bran or half-skin bran, is made by grinding the inner layer of the bran shell of rice and the germ of rice. It accounts for about 6%-8% of the weight of rice, and its nutrients account for about 60% of the rice, which has high nutritional value. It is called brown rice in China, but it is called black rice in Japan.
Xuanmi is being mentioned more and more nowadays. We can often see it in food, drinks, cosmetics, and weight loss products.
The Japanese's "black rice tea" is made of brown rice ground into powder and soaked with matcha powder. The color is dark green. Hubei people's "rice tea" is clear soup brewed in plain water. A small amount of sugar can also be added to get its fragrance, so Tuotuo Mom calls it-"Fragrant Black Rice Tea".
Fragrant black rice tea
Recipe Recommendations
- brown rice 200 grams
Steps for Fragrant black rice tea
1
200 grams of brown rice, also known as can-rice or hard-stemmed rice. This kind of rice contains less oil and is rice with a relatively firewood taste. Don't choose rice with a relatively waxy taste like Northeast rice and Thai rice.
2
Wash the rice clean, soak it in clear water for 20 minutes, and drain the water. If you have time, spread the rice on a large bamboo strip and dry it in the sun. If you don't have time, just drain it.
3
Take a non-stick pan, pour the rice into the pan, first fry the water with high heat, then use a spatula to disperse the rice grains one by one, and finally change the high heat to stir-fry the rice until it expands and the color turns scorched yellow., turn off the heat.
4
After cooling, store it in a container with a lid for storage to avoid contact with air.