Xaj
Veg
Vegan
Traditional Assamese rice beer — cooked rice fermented with an herbal yeast cake (amil), producing a mildly alcoholic, slightly tart brew central to Bihu celebrations and tribal ceremonies.
Cuisines
Assamese
Best for
Lunch
Dinner
Recipe
Prep: 20 min
Cook: 40 min
Total: 60 min
2-3 servings
Ingredients
| 1 cup | sticky rice (Joha rice or any aromatic short-grain rice) |
| 4 cups | water |
| 1 pinch | salt |
| 1 cup | rice beer (optional, for fermentation) |
Instructions
- 1 Wash the sticky rice thoroughly in cold water until the water runs clear.
- 2 Soak the rice in 2 cups of water for at least 30 minutes.
- 3 Drain the soaked rice and transfer it to a heavy-bottomed pot.
- 4 Add 4 cups of water and a pinch of salt to the pot with the rice.
- 5 Bring the water to a boil over medium-high heat.
- 6 Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 20 minutes or until the rice is fully cooked and has absorbed most of the water.
- 7 Remove the pot from heat and let it sit, covered, for another 10 minutes to allow the rice to steam and become fluffy.
- 8 If using rice beer for fermentation, mix the cooked rice with the rice beer and leave it covered at room temperature for 12-24 hours to ferment slightly, enhancing the traditional flavor.
- 9 Serve the Xaj warm or at room temperature, traditionally enjoyed with a side of fish or meat curry.
Tips
For an authentic touch, use Joha rice, known for its aromatic properties. Fermentation with rice beer is optional but adds a traditional flavor.