Zu

Zu

Zu

Veg Vegan

Mizo rice beer — glutinous rice fermented with a yeast starter (dawizawl) of wild herbs and dried roots for several days until mildly alcoholic, slightly sour, and naturally sweet. Consumed at festivals (Chapchar Kut, Mim Kut, Pawl Kut), before community meals, and as a sign of hospitality when offered to guests.

Cuisines

Mizo

Best for

Dinner

Recipe

Prep: 10 min Cook: 30 min Total: 40 min 2-3 servings

Ingredients

1 cup sticky rice
1 cup water
1 cup milk
2 tablespoons sugar
1 pinch salt

Instructions

  1. 1 Wash the sticky rice thoroughly under cold water until the water runs clear.
  2. 2 In a pot, combine the washed rice and water. Bring to a boil over medium heat.
  3. 3 Once boiling, reduce the heat to low and cover the pot. Let it simmer for about 10 minutes.
  4. 4 Add the milk, sugar, and salt to the pot. Stir to combine.
  5. 5 Continue to cook on low heat, stirring occasionally, until the rice is fully cooked and the mixture thickens, about 20-25 minutes.
  6. 6 Remove from heat and let it sit for a few minutes before serving.

Tips

For a richer flavor, you can add a small amount of coconut milk along with the regular milk.