Deconstructed sushi w smoky tahini tofu, arugula, avocado, pickled ginger, sesame, avocado, carrots, cucumber, white rice, kelp, and avocado sushi and you can bet I drizzled this in soy sauce after the photo haha 😜😜
Rice is a dietary staple for many cultures across the globe, but it is useful for so much more than just eating. Rice is also a powerful magickal ingredient, and fermented rice water even more so.
What the heck is fermented rice water?!?
Well, fermented rice water is just regular old rice water (you guessed it) fermented. Rice Water is made by soaking rice in water for several hours until all of its nutrients seep out into the water, leaving you with a product great for using on hair, nails, and even skin. When you ferment the water, you make it easier for these nutrients to permeate the skin and hair.
How to make fermented rice water:
You will need:
½ cup of any kind of rice
3 cups of water
First, rinse your rice thoroughly.“But Thyme! Won’t that rinse out some of the nutrients? I’m rinsing it and the water is turning cloudy and white!“ Actually, that’s totally okay. You haven’t been soaking the rice for long enough for nutrients to seep out. What you are seeing is dust and other impurities. Throw this water out.
Next, place your rice in a large bowl and add the three cups of water. You can leave this mixture to soak for as little as 30 minutes if you are in a rush, but I usually do it for a couple of hours. Strain out any rice when your water is a nice cloudy white and very fragrant. Congrats, you have made rice water! You can stop here if you like but if you want to ferment your rice water for added benefits, keep reading.
All you have to do now is let your rice water sit covered in a room temperature location for 24-48 hours. The warmer the room the faster it will ferment. It will smell pretty… interesting once it is done fermenting.
You can boil the fermented rice water if you wish but I don’t (because I ain’t afeared a germs) but if it freaks you out, boil it afterwards.
The fermented rice water may be too potent, so you will have to dilute it with some warm water to use directly on skin or just pour it straight into your bath.
You can store your fermented rice water for up to 7 days in a closed container in your fridge. Just watch out for mold and throw it out if it smells too funky.
Magickal Uses and Properties of Fermented Rice Water:
Fermented rice water has similar magickal properties to rice itself with some quirks. Here are some of my associations for fermented rice water:
blessings of abundance when used topically
money, plentiful riches when used topically
spiritual wealth or prosperity when used topically
fertility of crops and animals when used topically or released into the air
protection from skin conditions when used topically
bringing healing rain to the earth, can be used topically or sprayed into the air
keeping evil spirits at bay, can be sprayed like sage water or used topically
a feeling of security, like the warm embrace of a mother when used topically
beauty, to be used in glamours when used topically (on hair and skin)
Rice water is a very useful addition to any witch’s closet of goodies and is especially useful in glamours, money spells, and fertility spells. Happy casting, lovelies!
*Disclaimer: Please test your rice water on a small patch of skin before using to ensure that you will not have an allergic reaction. Rice water is considered safe for administering topically but check first. And I can’t believe I have to say this but for the love of god
don’t drink the stuff.
Description: A creamy rice dish served with sautéed fern heads. It’s a little bland.
Game ingredients: Oil, Fiddlehead Fern, Garlic
This recipe restores 225 energy and 101 health. It can be obtained from the Cooking Channel. It sells for 350g.
Difficulty: Medium, 1 hour. Serves 3.
I set the difficulty to medium because it can be a little labour intensive for some, but don’t be scared off by that! It’s mostly because it requires some extra precision. Also, contrary to the description, it’s not bland.
Risotto: -400g Arborio rice, or any other Italian short-grain rice -5 cups/1.2L vegetable broth -1 cup white wine -2 cloves garlic -1 small onion -2 tablespoons olive oil -½ teaspoon each of salt, pepper, and oregano -½ cup grated parmesan cheese -2 tablespoons butter
Fiddleheads: -230g fiddleheads -2 tablespoons butter -Pinch of garlic powder -Salt and pepper, to taste
Soak the fiddleheads in a bowl of cold water for a few minutes, and then drain in a colander and rinse off excess bits of leaves to clean them. Remove any darkened bits. Put off to the side.
Boil the vegetable broth in a saucepan over high heat, and then reduce to low heat and simmer to keep it warm. Mince the garlic and finely chop the onion. In a large saucepan, heat the olive oil over medium-high, and then add in the garlic and onion and sauté
for 5 minutes or til soft, stirring frequently.
Reduce the heat to medium. Add the rice to the garlic and onion, along with the salt, pepper, and oregano. Cook for 2 minutes, stirring constantly to prevent the rice from being burned while frying, and then add the white wine. Stir the wine into the rice until it’s mostly all absorbed. The smell of the garlic, onion, and wine will be pretty strong, so don’t lean in too close.
With a ladle, add ½ cup of vegetable broth at a time to the rice. Stir constantly until almost all the broth is absorbed, and then add another ½ cup of broth. Repeat this process for about 25 minutes, or until the rice is creamy and tender with a slightly firm centre. If you run out of broth and the rice needs more liquid, use hot water until it’s done.
Before the rice is complete, pour about 4 or 5 cups of water into a medium saucepan and cook over high on a separate burner. If you’ve timed it well, the rice will be done by the time the water boils. Turn off the heat on the rice and place a lid on it to keep it warm.
Place the fiddleheads in the boiling water and cook for 7 minutes, and then drain the water in a colander.
In a frying pan, melt the butter over medium-high, and then add the fiddleheads. Add the salt, pepper, and garlic powder and sauté until tender.
Combine the fiddleheads into the pot of rice, leaving a few extra to drop on top before serving.
Fiddlehead Risotto is creamy and delicious, and the fiddleheads offer a refreshing taste against the starch of the rice. It’s an excellent combination.