Korean Rice Punce (shik Hae)

Total Time: 10 hrs 20 mins Preparation Time: 20 mins Cook Time: 10 hrs

Ingredients

• Servings: 16
• 1 1/2 gallons cold fresh water
• 1 1/3 cups barley malt (broken)
• 1 cup partially cooked medium grained rice
• 1 -2 cup sugar
• 48 pine nuts

Recipe

• 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.