Korean Rice Punce (Shik Hae) - cooking recipe

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

Preparation

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.