Korean Rice Punce (Shik Hae)

• 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

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.

water, barley malt, white rice, sugar, nuts

Taken from www.food.com/recipe/korean-rice-punce-shik-hae-284755 (may not work)