Korean Sikhye Sweet Rice Drink with Rice Cooker (6 Servings)

Check that the rice cooker has a working keep-warm function and that 1,875 ml water plus rice fits below the maximum fill line; split into batches if necessary.

Put malted barley tea bags totaling 105 g, 1,875 ml water and 1/2 cup cooked rice into the cooker; follow any tea bag product directions.

Run keep-warm, not cook, for about 4–8 hours; some floating grains are the source recipe's progress cue. If warming fails or holding temperature is uncertain, do not proceed with the batch.

Remove tea bags and carefully transfer the liquid to a large pot. Reserve some cooked rice grains in a clean strainer for serving if desired.

Add 1/2 cup sugar and bring to a full boil, maintaining boiling for about 5–10 minutes until dissolved. Watch the pot to prevent overflow.

After boiling, divide into smaller heat-safe containers for prompt cooling, refrigerate within two hours and chill thoroughly; do not leave at room temperature.

Pour chilled sikhye into six glasses, adding a few rice grains per glass. Garnish with pine nuts or thinly sliced jujubes only if desired.