Korean Rice Punce (Shik Hae)
- Ready In:
- 10hrs 20mins
- Ingredients:
- 5
- Serves:
-
16
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
- 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.
- 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.
- 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.
- To serve mix well and put 2-3 pine nuts in each glass for garnish.
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RECIPE SUBMITTED BY
I am a jack of all trades. I am currently working in IT and as a Pastry Chef in Florida. Food, Photography, and Computers are my passions. I graduated with a degree in Cultural Anthropology from Ohio State University. Korean, Polish, and Indian foods are my favorites. Alyson, my wife, and I tend to be on a first name basis with the local restaurant staff, we go so often. When I want to learn a to make a new dish, I will use recipes out of several cookbooks, critique them and then I will tweak them so they are just perfect.