Hard Raw Milk Rice Pudding Sweet Dessert Dish From Yeast Ferment Alcohol With Trail Mix Flavor

At this point in my life as an off-grid, off-road trucksteader, I'm 100% zero food waste. That's mainly a factor of a very limited food profile that I have. I'd normally have a lot of vegetable scrap that would go into a worm bin or some other form of compost, but I actually don't even have any food scrap. Pretty much everything from the garden goes into fermentation vats that get fully consumed by me. It's great to know that nothing goes to waste, the only thing that sometimes goes into a compost is spent tea leaves but I've even found ways to ferment them and eat them, or grind them and drink them in a powdered form.

So it's been a logical flow for me to now be eating my fermented rice wine meal. Here is my first attempt to make a recipe for it. I choose to experiment with a simple adaptation of rice pudding. The meal itself has a very sour flavor, but I was able to mitigate with with liquid stevia and a bit of my trail mix which includes raisins, almonds, pumpkin seeds, cinnamon and ginger powder. The alcohol content is very low compared to other wines and mead, however there's plenty to keep the ferments healthy and the yeast happy so I'm very happy to now integrate them into my life and my gut microbiome.

Most importantly, since I don't do any cooking out here yet, the fermentation process in either a wine or salt brine is what makes raw and tough food materials edible. So I'm very glad to know that I can take otherwise inedible raw rice, and make it chewable through fermentation. I've very happy with the texture and flavor which lends itself to be adapted to both sweet and savory dishes.