Sweet Rice Nectar

A Korean recipe for Sweet Rice Nectar.

KoreanOtherAdvanced390 minBy Northstar

Ingredients

Servings

Barley malt, dried and pounded barley germ (yotkirum), 14 oz (400 g, available in Korean
Rice, 1 3/4 lbs (800 g)
1. Put the malt in a big bowl with 4 liters of water and scrub with the hands to make enough
2. Sieve and discard the remnant and keep still the water for about 30 minutes until clean water
3. Hard-boil the rice. Pour the clean water above mentioned onto the hard-boiled rice fully;
4. Put together the fermented and the clean water left over into a big kettle or pot and add sugar
5. Serve cold shikhye with some of the cooked rice grains and pine nuts floating in it.

1
Korean tradition dictates that shikhye, a slightly fermented rice nectar should be drunk during the winter. But nowadays it can be found all the year round. The key to its flavor is a good quality barley malt which gives it much sweetness. stores) Sugar and ginger to taste Pine nuts Water powder for about 5 minutes. is produced. ferment for about 5~6 hours until 3~5 grains of the rice float to the top of the water in an electric rice cooker(of 'warm' button). and ginger to taste; boil for 15~20 minutes.