World Flavors Cookbook

Sikhye (Rice Punch)

A sweet, traditional Korean malt beverage containing grains of cooked rice, loved for its refreshing quality and digestive benefits.

Cuisine: South Korea

Ingredients

• Barley malt powder (yeot-gireum)
• Cooked rice
• Sugar, ginger

Instructions

1. Soak malt powder in water and save the clear liquid.
2. Add the liquid to cooked rice in a rice cooker and keep warm for 5-6 hours until some rice grains float.
3. Boil the liquid with sugar and ginger.
4. Chill and serve cold.