Sikhye (Korean Sweet Rice Drink)

Ingredients

• Sweet rice (also known as glutinous rice) (1 cup)
• Malt barley (1/2 cup)
• Water (8 cups, divided)
• Granulated sugar (1/2 cup (adjust to taste))
• Cinnamon powder (1/2 teaspoon (for garnish))
• Pine nuts (2 tablespoons (for garnish))

Instructions

1. In a large pot, combine the malt barley and sweet rice with 4 cups of water. Allow it to soak for 2 hours to soften the rice and extract the malt flavors.
2. After soaking, bring the mixture to a boil over medium heat. Once boiling, reduce the heat to low and let it simmer for 1 hour, stirring occasionally to prevent sticking.
3. Strain the liquid through a fine-mesh sieve into a clean pot, discarding the solids. This will leave you with the sweet, fragrant rice drink.
4. Add the remaining 4 cups of water and the sugar to the pot. Stir until the sugar is completely dissolved, adjusting the sweetness to your preference.
5. Bring the mixture to a boil again, then lower the heat and simmer for another 20 minutes to enhance the flavors.
6. Remove from heat and allow it to cool to room temperature. Once cooled, refrigerate the sikhye for at least 2 hours to chill.
7. To serve, pour the sikhye into individual glasses, garnishing with a sprinkle of cinnamon powder and a few pine nuts for an added crunch and flavor.