Korean Rice Punce (Shik Hae)

Wescott's Note:

This is a mildly sweet and very refreshing Korean beverage. It is sometimes served after the meal in Korean restaurants. This is an easy method using a crock-pot or a large rice cooker.

• Total Time: 10 hrs 20 mins
• Prep Time: 20 mins
• Cook Time: 10 hrs

Ingredients:

Servings: 16

• 1 ½ gallons cold fresh water
• 1 1⁄3; cups barley malt (broken)
• 1 cup partially cooked medium grained white rice
• 1 -2 cup sugar
• 48 pine nuts

Directions:

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