▲ 3 r/Koji
First time attempting rice Koji, but it's taking too long?
Its been almost 72 hours now and I have gotten only a thin coating of Koji on the rice. I'm thinking maybe I could have steamed it for longer, when I cooked it at first it seemed just slightly al dente but I tried a few hours ago and it was pretty hard, so now I'm wondering if the Koji is unable to penetrate the rice fully. I've been letting it keep going and am seeing a slow progress but I don't want what I have to start sporulating. My question is if I pull it now will it be usable and what can I do differently next time for a thicker coat?
u/Bassplayer421 — 1 day ago