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Korean Rice Punce (Shik Hae)

Recipe #284755 | ½ day | 20 min prep | SERVES 16 (Change Servings)
(0) RATE IT NOW READ REVIEWS

RECIPE BY: Wescott

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.

Posted on: Feb 7, 2008

Print Recipe

Ingredients

  • 1 1/2 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. 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. 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. 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. 4
      To serve mix well and put 2-3 pine nuts in each glass for garnish.

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    Nutrition Facts

    Serving Size 1 (393g)

    Recipe makes 16 servings

    Calories 143
    Calories from Fat 6 (4%)
    Amount Per Serving %DV
    Total Fat 0.7g 1%
    Saturated Fat 0.1g 0%
    Monounsaturated Fat 0.2g
    Polyunsaturated Fat 0.3g
    Trans Fat 0.0g
    Cholesterol 0mg 0%
    Sodium 9mg 0%
    Potassium 42mg 1%
    Total Carbohydrate 32.6g 10%
    Dietary Fiber 1.3g 5%
    Sugars 12.6g
    Protein 2.3g 4%
    Vitamin A 2mcg 0%
    Vitamin B6 0.1mg 5%
    Vitamin B12 0.0mcg 0%
    Vitamin C 0mg 0%
    Vitamin E 0mcg 0%
    Calcium 13mg 1%
    Iron 0mg 4%

    detailed view...

    how is this calculated?

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