Boza is a traditional winter drink made by fermenting millet and rice flour until lightly tangy. This thick drink is served topped with cinnamon and roasted chickpeas, making it a warming favorite on cold evenings.
Add the rinsed rice and water to a pot. Cook over medium heat until the grains break down.
Whisk the millet flour with a little water until smooth, then add it to the cooked rice. Cook, stirring, for another 15–20 minutes. Stir in the sugar until dissolved, then remove from the heat.
When the mixture has cooled to lukewarm, dissolve the yeast in a little of the mixture and stir it back into the pot. Cover loosely and leave in a warm place to ferment.
Strain the fermented boza through a fine-mesh strainer and pour it into glasses. Sprinkle with cinnamon and roasted chickpeas, then serve cold.
Important: Cover the container loosely during fermentation; sealing it completely can allow gas pressure to build. Caution: The mixture may boil over, so do not leave the stove unattended. Allergen: Some versions use bulgur flour, which contains gluten; people with gluten sensitivities should choose a version made with millet flour.
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