How to Make Rice water
Fermented rice water is a probiotic-rich liquid made by fermenting the starchy water from soaked or cooked rice. It's used as a digestive tonic, hair rinse, and skincare treatment across Asian cultures.
Category: Grains & Tubers · Method: Lactic Acid · Time: 24-48h · Difficulty: 1/5 · Yield: varies · Temp: 18-22°C
History
Fermented rice water has been used for centuries in Japan, China, and Korea for both health and beauty. The Yao women of China are famous for their long hair, attributed to washing with fermented rice water.
Ingredients
- 1 cup Rice — Any variety, rinsed
- 2-3 cups Water — Filtered
Equipment
- Glass jar with lid
- Strainer
- Spray bottle (for hair use)
Instructions
Ferment
Transfer the strained rice water to a clean glass jar. Cover loosely with a cloth or lid to allow gases to escape. Let the jar sit at room temperature (18-25°C) for 24-48 hours. The liquid is ready when it develops a slightly sour aroma and the pH drops to 4.5 or lower.
Time: 24-48 hours
Tip: If using for consumption, use a pH strip to ensure it has reached an acidity level of 4.5 to inhibit pathogenic growth.
Store and use
Once the desired acidity is reached, transfer the jar to the refrigerator immediately. If the rice water was intended for drinking and has sat at the higher end of the temperature range for more than 24 hours, it is recommended to boil the liquid briefly and then cool it before consumption to eliminate any risk of Bacillus cereus.
Time: 5 min
Tip: Dilute 1:2 with plain water for hair rinses; for drinking, start with small amounts (1-2 oz) diluted in water.
Fermentation Timeline
- Day 1: Start ferment — Rice water in jar.
- Day 1-2: Ready — Slightly sour, cloudy liquid.
Signs of Success & Spoilage
Good signs
- Cloudy, milky appearance
- Mildly sour or yeasty smell
- Slightly tangy taste
- pH level of 4.5 or below
- No visible mold or film
Warning signs
- Strong putrid or 'rotten' odor
- Fuzzy mold (white, black, or green)
- Slimy or ropey texture
- Pink or orange discoloration
- pH remains above 4.6 after 48 hours
Troubleshooting
- Too sour
- Cause: Over-fermented or temperature too high Solution: Shorten fermentation time or move to a cooler spot. Dilute with fresh water before use.
- No fermentation
- Cause: Temperature too cold or rice was over-washed Solution: Move to a warmer location (up to 25°C). Ensure you aren't using distilled water which lacks minerals.
- Safety Concern: Bacillus cereus
- Cause: Rice products left at room temperature too long Solution: Always refrigerate immediately after the 48-hour mark. If consuming as a tonic, boil the fermented liquid for 1 minute to ensure safety.
Storage
Refrigerate Keeps 1 week. Shake before use.
Health Benefits
- Probiotics
- B vitamins
- Minerals
- Inositol for hair health
- Digestive support
Serving Suggestions
- Diluted as tonic
- Hair rinse
- Face toner
- Cooking liquid
- Plant fertilizer
Related Grains & Tubers Ferments
Other Lactic Acid Ferments
- Sauerkraut — Vegetable
- Kimchi — Vegetable
- Kefir — Dairy
- Pickles — Vegetable
- Yogurt — Dairy
- Hot Sauce — Condiment
- Water Kefir — Beverage
- Kraut-Chi — Vegetable