Sikhye, Korean rice dessert drink

Mix the barley malt powder with 24 to 30 cups of water in a large basin; let the dregs sink to the bottom.

Rinse the rice until the water is very clear, drain as much as possible and set aside about an hour.

Add a little water, turn the rice over and simmer on very low heat 10 minutes.

Let the malt water settle until the sediment has sunk and the water is clear, one and a half to two hours.

Pour only the clear water through a strainer into the rice cooker; add the cooked rice (not the scorched bottom) and one cup of sugar.

Keep on the warm function, not cook, until several grains of rice float to the top.

Scoop out the rice grains, rinse in cold water and keep them in cold water in the refrigerator.

Pour the remaining liquid into a pot, add one cup of sugar and stir; boil, skimming off the foam. Boiling stops the fermenting.

Turn off the heat and cool. Pour into glass jars and refrigerate.

Serve very cold with thin ice, some of the rice grains and pine nuts.