Japanese rice syrup is an Indian dessert.
It is made from rice hulls that have been ground and mashed, then soaked in water, then fermented to produce an alcoholic drink.
It’s a delicacy that is still popular in Japan, and its popularity is increasing worldwide.
You can make your own curry rice syrup with the ingredients listed below.
You’ll need: 1½ cups brown rice (I used 2 cups) 1/2 cup brown sugar 1 tablespoon vegetable oil 1 tablespoon water 1 cup (8 ounces) uncooked black beans (about 3 cups) salt 1 tablespoon ground cinnamon 1/4 cup finely chopped coriander 1 tablespoon finely chopped rosemary 1 tablespoon dried rosemary, chopped 1 tablespoon lemon juice, fresh or dried 2 teaspoons black pepper (optional) Method: 1.
In a small saucepan over medium heat, melt the brown rice, and add the oil.
Cook for 5 minutes.
Remove from heat, add the water, and cook for a further 5 minutes, or until the water is reduced by half.
When the water has reduced to a pale white, add all the ingredients, including the cinnamon.
Cook, stirring, for 5 more minutes.
Remove the pan from the heat, and stir in the ground cinnamon and rosemary.
Recipe Notes: 1) You can substitute brown rice with other ingredients.
This recipe works best with 1 cup cooked rice.
2) The spices in curry rice are mostly cinnamon and ginger.
If you’re using a white rice, you may want to use a bit more of ginger and cinnamon.
3) To make this recipe vegan, you can add the black beans to the curry rice.
It will keep for up to a week in the fridge.
4) You could also use a brown rice paste instead of the brown sugar.
It makes a better, smoother curry.
Nutrition Facts Vegan Curry Sugar from Brown Rices & Curds Amount Per Serving Calories 190 Calories from Fat 180 % Daily Value* Total Fat 15g 20% Saturated Fat 5g 25% Cholesterol 120mg 26% Sodium 1,527mg 19% Potassium 817mg 17% Total Carbohydrates 13g 3% Dietary Fiber 1g 4% Sugars 5g Protein 3g 6% Vitamin A 7.5% Vitamin C 7.7% Calcium 1.8% Iron 10.5 % * Percent Daily Values are based on a 2000 calorie diet.