A rice cooker that can make porridge and regular rice
1 machine (That ideally can make 5 cups)
Soak the brown rice in water for 24 hours changing the water in between to germinate it. When it's done soaking, pour out the leftover water.
Pour the rice into the rice container up to the third cup line or as much as you'd like, and then pour in a large amount of water and set it to make the porridge.
Cool the porridge to 60℃ degrees and mix in the scrunched up bag of koji. (Cool to the degree that you can stick your pinky finger in for about 5 seconds.)
Use the disposable chopsticks and create a gap that is about as thick as a pair of scissors between the lid and the machine. Let it sit for 10 hours and let the porridge return to room temperature. (Mix 1-2 times during this time.)
After 10 hours it's done! How to drink it: Mix a small amount with water and add in a little bit of salt. Boil once and drink.
How to store it: You can store it in the fridge or the freezer. 1 cup is about 200 grams. I froze it in 200 gram portions.
I made this porridge with germinated brown rice but of course you can make porridge with regular rice and rice malt. You can even make it with regular rice porridge. Enjoy making it in many different ways.
Story Behind this Recipe
One of my friends on mixi taught me how to make brown rice amazake, so I decided to make brown rice amazake with miyako-koji. Basically it ended up being easier than I thought because all I had to do was mix the koji into the porridge. The enzymes will break down at 70℃ or higher, so if you want to preserve them, be sure not to bring it back up to a boil.
In Step 1, I referred to miru-san's Recipe ID: 778093 for how to germinate the rice. In Step 4, the real way to make it is to put it in a hot water bath, cover with a cloth and keep warm and uncovered for about 10 hours at 55°C-60°C. However that is a pain in the neck to do, so I just used some disposable chopsticks to make a gap, and left it like that.