Sikhye Fermented Rice
Ingredients
- 200 gWhite rice (rinsed)
- 2 LMineral water
- 150 gWhite sugar
- 200 gBarley malt powder (powdered)
Method
An opalescent and sweet liquid where rice grains float delicately. The scent of fermented cereal and straightforward sweetness define this traditional dish.
- 1
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
Cook the white rice with slightly less water than usual. The grains must remain firm and separate easily, no mush here.
- 3
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Keep for 3 to 4 days in the refrigerator in an airtight bottle.
