Jiuniang (sweet fermented glutinous rice)
Chinese sweet fermented glutinous rice: steamed rice and a mixed jiuqu starter, where mould enzymes release sugar and yeast makes a little alcohol, eaten with its sweet liquid.
Built structures · All-in-one appliances
Multicooker with inner bowl and trivet
pot-in-pot · rack and containers in a multicooker
Containers or a steaming basket standing on the multicooker's rack over a measured depth of water, so the water carries heat evenly to food kept out of it.
Overview
A rack keeps food out of the cooking water while the water does the heating: steam for the rice and milk, and a shallow warm bath for the jiu niang containers. The Instant Pot Duo manual sets out these three arrangements.
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How it works
Water conducts heat to the base and lower sides of each container more evenly than air or direct contact with the heated pot floor. The manual gives this as the reason for the 1 cm depth. Under pressure, steam at the pot's working temperature reaches the food on the rack. On the low programmes, the containers follow the water with a lag.
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Documented uses
Jiu niang (sweet fermented glutinous rice): rice is steamed on the rack, and the closed containers incubate in 1 cm of water on the low programme.
Yogurt: milk is steamed in bottles on the rack before cooling and incubating.
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Measuring
Measure the water depth against the container, and the contents' temperature during the long low holds.
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Limits
Jars processed this way are not canned. The food-preservation guide notes that no USDA thermal process work has been done with jars inside an electric pressure cooker.
The manual's fill and minimum-liquid rules still apply under pressure. Other container arrangements, sealed containers under pressure, and other models are not covered by the sources.
History
The three rack arrangements are documented in one manufacturer's manual. The food-preservation guide advises that jars in an electric multicooker have had no USDA thermal process work.
Site
SettingA kitchen counter: an electric multicooker with its inner pot, a stainless steam rack and heat-safe containers standing on the rack over a measured depth of water.
ClimateSteam under pressure for the rice and milk; a shallow warm bath on the low programme for the jiu niang containers.
NotesThe model is the Instant Pot Duo (IP-DUO60/80). The manual's depths and cup marks apply to that model only.
A build is made where it stands: moving it means building it again.
How it is built
Risks and precautions · Standard risk
Jars processed inside an electric pressure cooker
No USDA thermal process work has been done with jars inside an electric pressure cooker, so the process is not validated for canning.
Hazard sourceKeep at least one measuring cup of liquid in the cooker so it can pressurize.
Control sourceDo not treat these arrangements as canning. Keep the containers for fermenting and warming only.
Materials
- 1 Inner pot — The multicooker's own removable pot, with the water at the stated level.
- 1 Stainless steam rack (trivet) — Set on the floor of the inner pot.
- Steaming basket or heat-safe containers — Stand on the rack. Rice is wrapped in cheesecloth in the basket; yogurt bottles stand on the rack; closed jiu niang containers stand in water.
- Cheesecloth — Wraps the rice in the steaming basket.
- Put the rack on the floor of the inner pot.
- Rice: wrap the rice in cheesecloth in a steaming basket on the rack, add 2 cups of water, and Steam for 30 minutes. Release the pressure naturally.
- Milk for yogurt: stand the bottles on the rack with 1 cup of water, Steam for 1 minute, and release the pressure naturally. Cool, then incubate.
- Jiu niang: stand the closed containers on the rack in water to the 3-cup mark, so they are submerged about 1 cm, and run the Yogurt Less programme.
Places
Documented for international use, with no single place of origin assigned.
Related
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Sources
Instant PotMethod
Programmable Electric Pressure Cooker User Manual, Models IP-DUO60/80Cited in: Overview; How it works; Documented uses; Measuring; Limits
National Center for Home Food Preservation (University of Georgia)Method
Canning in Electric Multi-CookersCited in: Limits