Enjoy with butter and jam!
- Short grain brown rice (I used 2 cups dried and pressure cooked with double water)
- Miso of choice (I prefer chickpea miso, but any will do)
- Optional probiotics (I just used what I had in fridge)
- Gluten free flours of choice (I like Pamela's Pancake Mix and Bob's 1 to 1 GF blend)
On the second day, add some flour and honey just to feed the fermentation process. Cover and let sit for another 1-3 days (staring 2x day). It should smell fermented but not like it's gone bad. This is hard to teach. You just have to trust your nose and instincts as to when its ready to put in oven.
Bake at 350 for at least an hour. The top will turn brown and it will rise a bit, but it will also always be sticky inside due to the amount of rice, so use your instincts as to when to take out. Because I slice each spice and toast in a toaster oven each time I have it, that crisps it up a bit before eating.