Rice Kvass
Original, refreshing, inexpensive, made from simple ingredients! Rice kvass is prepared in the same way as classic bread kvass, only rice is added instead of bread. The drink has a softer, mild taste. It perfectly quenches thirst in the heat and adds variety to the daily menu.
Updated : 09 September, 2025
Easy
More than 1 hour.
Ingredients
100 grams
Rice
100 grams
Sugar
2 liter
Water
50 grams
Raisins
1 tablespoon
Dry yeast
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
You can replace dry yeast with fresh yeast at a ratio of 1:3, meaning you’ll need about 1 oz (30 g) of fresh yeast.
Step 2
Pour drinking water into a pot. Bring to a boil over high heat. Remove from heat and let it cool at room temperature until warm but not above 104°F (40°C), so the sugar dissolves better.
Step 3
Optionally, check yeast activity. Pour some warm water into a glass, add yeast, and leave for 10-15 minutes. A foamy cap should appear. If not, the yeast is inactive and must be replaced.
Step 4
You can use any type of rice. The key is not to wash it. Do not wash the raisins either, since their surface contains natural fermentation bacteria.
Step 5
Pour the warm water into a jar. Add sugar and stir until dissolved.
Step 6
Add the unwashed rice and raisins.
Step 7
Sprinkle dry yeast over the surface. Do not stir. The yeast will swell and sink on its own. Make sure the liquid is warm, not hot, especially at the bottom, as hot water can kill the yeast.
Step 8
Cover the jar with gauze or thin napkins. Leave the kvass at room temperature for 24 hours.
Step 9
If done correctly, the mixture will fizz slightly, raisins will float up and down, and foam may appear on the sides - this shows yeast activity.
Step 10
Strain the kvass through a sieve or folded cheesecloth.
Step 11
Pour into a clean jar or bottles, seal tightly, and refrigerate until fully chilled.
Step 12
Store in the refrigerator for up to 7 days. Enjoy!