About this recipe

Sikhye is a beloved traditional Korean sweet rice punch — a gently fermented, amber-hued beverage made by steeping cooked rice in malt barley water until the grains float to the surface. The result is a subtly sweet, lightly earthy, and incredibly refreshing drink that's been enjoyed for centuries as a digestive after hearty Korean meals. This home version uses a warm oven to replicate the traditional ondol floor fermentation, making it reliable and approachable without any special equipment. Serve it chilled with a few floating rice grains and a sprinkle of pine nuts for an authentic, beautiful presentation.

Instructions

1. 1

   Make the malt water: Combine the barley malt powder with 10 cups of lukewarm water (about ![100–110°F]) in a large mixing bowl. Stir vigorously for 1–2 minutes until fully mixed. Let it sit undisturbed for 30 minutes so the malt settles to the bottom.

2. 2

   After 30 minutes, carefully ladle or pour the clear, golden liquid from the top into a large pot, discarding the thick sediment at the bottom. You should have about 8–9 cups of clear malt water. Strain it once through a sieve lined with cheesecloth for the clearest result.

3. 3

   Cook the rice: Rinse the short-grain white rice until the water runs mostly clear. Cook it with 4 cups of water in a rice cooker or pot until just done — it should be fully cooked but not mushy. Fluff it gently and let it cool slightly (about 10 minutes) before using.

4. 4

   Preheat your oven to its lowest setting — ideally ![140–150°F]. If your oven doesn't go that low, turn it on for 5 minutes, then turn it OFF. The residual warmth is what you need. Alternatively, use a large rice cooker on the 'keep warm' setting (ideal at about ![140°F]).

5. 5

   Add the warm cooked short-grain white rice to the pot of strained malt water. Stir gently to combine. The malt water should feel warm to the touch — around ![140°F]. Pour the mixture into a large oven-safe pot or Dutch oven with a lid.

6. 6

   Place the covered pot in the warm oven (or rice cooker on 'keep warm'). Let it ferment, undisturbed, for 4–5 hours. The key sign of success: rice grains will float to the surface of the liquid. Check at the 4-hour mark — if most grains are floating, it's ready. If using an oven that you turned off, you may need to briefly reheat it (5 minutes on, then off) once during fermentation to maintain warmth.

7. 7

   Once the rice grains are floating, carefully scoop them out with a slotted spoon or sieve into a mixing bowl of ice water. This stops them from over-fermenting and keeps them as your garnish. Rinse them gently and set aside in the fridge.

8. 8

   Pour the fermented malt liquid into a large pot. Add the white sugar and ginger slices (if using). Bring to a boil over ^[medium-high heat], stirring until the white sugar is fully dissolved. Boil for 3–5 minutes, skimming off any foam that rises to the surface. This step stops fermentation and preserves the drink.

9. 9

   Remove the ginger slices and let the sikhye cool to room temperature. Transfer to a large pitcher or airtight container and refrigerate until thoroughly chilled, at least 2 hours.

10. 10

    To serve, ladle the chilled sikhye into cups or bowls. Add a spoonful of the reserved cooked rice grains to each serving, and float 2–3 pine nuts on top. Serve cold. For a festive touch, add a small piece of jujube or a thin slice of ginger to the cup.