Rice beer-Rice beer is a low-alcohol beverage made from rice, The rice is milled, water  is added and cooked. It  is cooled and then the  Starter  is  added and fermented for  18 hours at  20-28^OC.  Rice beer  is  then decanted from  the  solid residue, which often  is used  as  a breakfast cereal. The starter introduces a mixture of moulds and yeasts. The rice starch is broken down to sugars by  amylase enzymes of moulds of Rhizopus, Mucor and Aspergillus species. The yeasts  of  Endomycopsis  and  Hansenula  then convert  the  sugars to ethanol  and carbon dioxide. The ragi starter contains moulds, yeasts and lactic acid bacteria. It is  'produced  by  fermenting rice or other starchy powders. This is used  as a starter for several fermented foods.