How to Prepare Fermented Rice in a Jar

Home fermentation is a time-tested method of preserving food while boosting its flavour and nutritional value. In this guide, we’ll walk you through a simple fermented rice recipe made with just rice, water, and a glass jar specifically the Sunny Cap Jar, our recommended tool for easy, safe, and mess-free fermentation at home.

Whether you're new to fermenting or simply curious about adding fermented rice to your diet, this recipe is a great place to start.

What is Fermented Rice?

Fermented rice is made by soaking cooked rice in water and allowing it to ferment over time. Naturally occurring lactic acid bacteria break down the rice’s starches and sugars, creating a mildly tangy, probiotic-rich dish.

This process not only preserves the rice but also makes it easier to digest and more nutritious. Regularly eating fermented rice may support gut health, boost your immune system, and aid in nutrient absorption, thanks to its probiotic content.

Ingredients and Tools You’ll Need

Ingredients:

Cooked white rice (preferably from the previous day)
Filtered water
A starter culture (like koji, natural yeast, or liquid from a previous ferment)
A small amount of sugar (optional – see recipe)

Tools:

A clean glass jar with an air-lock or breathable lid.
We recommend using the Sunny Cap Jar , which is designed to support successful fermentation by allowing gas to escape without letting contaminants in.

For best results with your fermented rice, using the right tools is just as important as the ingredients.

Fermented Rice Recipe: Step-by-Step

Follow this fermented rice recipe from Sara, using traditional techniques and accessible ingredients:

Rinse the cooked rice gently to remove any excess starch.
Add the rice to a clean jar and pour in enough filtered water to fully cover it.
Stir in your fermentation starter (such as koji or leftover brine from another ferment).
Seal the jar with the Sunny Cap lid, making sure to leave a little space at the top for expansion.
Let the mixture ferment at room temperature (ideally 20–24°C) for 2–3 days.
Once the rice smells slightly sour and has a soft, tangy flavour, it’s ready to enjoy!

This fermented rice recipe is easy to follow, beginner-friendly, and adaptable. The fermentation process gives the rice a pleasantly sour flavour while making it more gut-friendly and easier to digest.

Tips and Variations

Shorten the fermentation time to 24 hours for a milder taste.
Add a cinnamon stick or dried fruit to the jar for subtle sweetness.
Experiment with other rice varieties like brown or black rice for deeper flavours.

Your fermented rice can be customised to match your taste or dietary needs, making it a versatile staple in your fermentation toolkit.

Storage and Usage

After fermentation, store your fermented rice in the fridge with the lid closed. It will keep for up to a week.

How to use it:

Enjoy it cold for breakfast with fruit, honey or yoghurt.
Serve it as a side with roasted vegetables or grilled protein.
Use it as a tangy base for savoury bowls or warm soups.

Fermented rice is delicious, nutritious, and endlessly adaptable give it a spot in your daily routine!

Recommended Jar for Perfect Fermentation

We recommend the Sunny Cap Jar for easy, safe and beautiful fermentation at home.

storage jar

The Sunny Cap’s smart lid allows gases to escape naturally while keeping dust and bacteria out no need to "burp" your jars manually. Its ergonomic glass design is perfect for both beginners and experienced fermenters.