Dec 18, 2011 03:19
I rinsed brown rice, blotted carelessly, threw it in the hot air popcorn popper, and made my own roasted rice tea! You steep it like a tisane, and it's a good substitute for when you're hankering for a coffee. Koreans drink it A LOT, like roast barley tea or roast corn tea. Delicious stuff, the home roasted had a deeper more intense flavor. Very happy, this is a keeper. I'm turned off to roast corn tea because boiling water is one of the ways to make it drinkable in old school korea, and corn is cheap, so why not just make corn tea. It always reminds me of bad water. I think when we lived in LA, we made a lot of that corn tea. Gross. Roast rice tea though is expensive, 4 bucks for a small bag of it, that would make maybe 20 cups. That's not very much, to a frugal korean, might as well just roast your own.
So, next up i'm going to roast green tea in that popper, to make hojicha tea, which is said to have a sweet caramelly undertone. It also rids the tea of caffeine and that is what i'm interested in, hot drinks to have at night with desserts. While i'm at it, should I make mochi? Tea, and mochi, powdered with nutty roast soy flour, or stuffed with sweet red bean. I'm finding that I make these things rather than buy them for the convenience. I can have it in my larder, and make it at my whim, rather than have to go to the store to buy it. Also if I buy it, I eat a piece or two, and than it just gets thrown out!