Rice has been used to make beer and wine in Asia
for thousands of years. Unlike barley, rice can not be
germinated to convert its starches into fermentable sugars.
Therefore, it's cooked thoroughly before brewing. Rice is used
by modern brewers as an adjunct to lighten the body of their
Dissolve the sugar in the water.
Add the rice and the yeast.
Ferment then rack to a secondary and
continue fermentation until complete.
Prime, bottle and allow to condition for 7
days before drinking.