Sikhye Fermented Rice

An opalescent and sweet liquid where rice grains float delicately. The scent of fermented cereal and straightforward sweetness define this traditional dish.

• Prep time: 20 min
• Cook time: 300 min
• Difficulty: Medium
• Calories: 505
• Protein: 9 g
• Carbs: 115 g
• Fat: 1 g

Ingredients

• 200 g White rice ( rinsed )
• 2 L Mineral water
• 150 g White sugar
• 200 g Barley malt powder ( powdered )

Instructions

1. Malt preparation

   Mix the barley malt powder with mineral water. Let it sit for an hour so the sediment settles at the bottom. Use only the clear liquid from the top.

2. Rice cooking

   Cook the white rice with slightly less water than usual. The grains must remain firm and separate easily, no mush here.

3. Fermentation

   Pour the clear malt water over the cooked rice in a rice cooker. Keep it on 'warm' mode. When 4 or 5 grains float to the surface, fermentation is complete.

4. Final boil

   Pour everything into a pot, add the white sugar. Bring to a boil for 10 minutes. Skim the foam carefully to keep the liquid translucent.

Chef's tips

• Never mix the malt sediment back in, or your liquid will be gray and cloudy.
• If you want the rice to float when serving, rinse the fermented grains in cold water and keep them separate.

Storage

Keep for 3 to 4 days in the refrigerator in an airtight bottle.