2. Rinse the rice and add water, wine, sugar with a mixer to make a rice paste (pay attention to beat finer, do not have particles.).

3. Add yeast and brewer's yeast to the rice mixture and mix well. Put it in a warm place to ferment.

4. Ferment until double in size, with small dense bubbles on the surface.

5. Pour into the mold about 6 minutes full, let stand for half an hour, when the rice milk rises to eight minutes full.

6. Sprinkle a few dried cranberries on top.

7. Steam in a pot of boiling water over medium-high heat for about 16 minutes.