Toasted Rice Chuhai

• Toasted Rice Syrup
• 1 cup sweet rice (sometimes called glutinous or sticky rice)*
• 1 cup evaporated cane juice (or substitute granulated or turbinado sugar)
• 2 cups water
• 1 teaspoon vanilla extract
• Toasted Rice Chuhai
• 1 1/2 ounces Jinro Soju
• 1 1/2 ounces toasted rice syrup
• 1/4 to 1/2 teaspoons rice vinegar (or substitute lemon juice)
• Ice
• Seltzer

1. Preheat oven to 450u0b0 F. Spread rice into a thin layer on a rimmed baking sheet. Bake until golden brown, stirring several times, about 15 minutes. When done, the rice should look similar to toasted coconut. Warning: Toasting the rice will generate some smoke.
2. While the oven is preheating, combine sugar and water in a high-sided saucepan with a tight-fitting lid. Once the rice is in the oven, heat sugar mixture over medium with the lid on the pan. Gently swirl the pan occasionally to help dissolve the sugar. Once the mixture comes to a boil, remove from heat.
3. Pour the toasted rice into the sugar syrup. It will bubble vigorously, so use caution. Add the vanilla extract. Cover and let come to room temperature.
4. Strain the mixture though a mesh strainer. Refrigerate.
5. *Sweet rice can be found in Asian markets. You may be tempted to substitute another variety of rice, but please don't-it just won't taste right!
6. Combine Soju, toasted rice syrup, and vinegar in a highball glass (12 to 14 ounces). Add several ice cubes (fill glass 1/3 to 1/2 way). Fill glass with seltzer. Stir gently to combine. Serve.
7. Note: Feel free to adjust the proportions to taste or leave out the Soju for a non-alcoholic soda.

syrup, sweet rice, cane juice, water, vanilla, rice chuhai, rice syrup, rice vinegar, seltzer

Taken from food52.com/recipes/21284-toasted-rice-chuhai (may not work)