Sikhye

식혜

Ingredients

• 2 cups Cooked rice
• 10 cups Water
• 1/2 cup Sugar
• 3 slices Ginger, sliced (optional)

Instructions

1. Mix malted barley powder with warm water and steep for 30 minutes to make malt liquid.
2. Add cooked rice to strained malt liquid in a rice cooker on warm setting for 4-6 hours.
3. When rice grains float, drain liquid into a pot and boil with sugar.
4. Cool and serve chilled with floating rice grains and ginger.

From K-Kitchen — koreanhomecook.com