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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%
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Korean Rice Punce (Shik Hae)

Recipe #284755 | ½ day | 20 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: Wescott
Feb 7, 2008

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.

SERVES 16 (change servings and units)

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
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.