Korean Rice Punce (Shik Hae)

1. 1

   Put barley in 1 gal of water and let soak for 2 hours. Mix the barley with hands until the water becomes cloudy. Strain liquid out and set aside. Repeat using the remaining 1/2 gal.

2. 2

   Put the partially cooked rice into the liquid and mix with your hands until no rice is clumped together. Pour liquid and rice mixture into the crock-pot and put on warm for 4-5 hours. Some of the rice will start to float on the surface.

3. 3

   Pour the mix into a large pot and bring to a boil over low heat(so the mix doesn't burn). Add sugar to taste. Remove from heat and place in refrigerator to cool.

4. 4

   To serve mix well and put 2-3 pine nuts in each glass for garnish.

* Per serving · 4 servings · Values may vary.

No additional tips available.